- Brown Rice Spaghetti or Fusilli
- Organic ground beef, turkey, or bison
- 1 can of organic tomato sauce
- 1/2 onion
- 1-2 tsp basil
- 1-2 tsp oregano
- 1-2 cloves garlic (I like a lot of garlic)
- Salt/Pepper to taste
- Spaghetti Squash (This would be an excellent addition to add more veggies)
- 1/4 cup Olive oil (If on Phase 3)
Start by chopping the onion. Using a small sauce pan, saute the onion for about 5-10 minutes. Add the tomato sauce, garlic, basil, oregano, salt and pepper. If you are on Phase 3, add the olive oil in the sauce. Mix everything together well and let simmer together to get all the flavors mixed. Next, brown the beef and cook the pasta. If you are adding spaghetti squash, you will want to cook it before hand. Here is a post I did on cooking spaghetti squash if it is new to you. When the beef is browned, pour it into the sauce and mix together. Pour meat sauce over the pasta and top with a dash of basil.
I love love LOVED this dish! It fit the requirements for dinner Phase 1 with a grain, vegetable, and protein. It seriously didn't taste any different from when I used to make spaghetti with Prego and regular pasta. In fact, I think it was better since everything was so fresh and I know what all the ingredients were. I have made this with brown rice spaghetti and brown rice fusilli. I liked them both, but the fusilli was a little easier to eat and held the sauce a little better. Here is a picture of the fusilli and the meat was not mixed in with the sauce. This would be a yummy casserole if you were going to cook for a bigger group.