Zoodles with Quick & Easy Nutrient Rich Meat Sauce
Don’t you just love noodles? I’m big fan of zucchini. Rich in Vitamin C, low in carbohydrates, and not too shabby a source of Vitamin B6, folate, riboflavin, phosphorus, manganese and potassium, it’s something I tend to have on hand most of the time.
I’m also a big fan of @theinspiralizer, it makes great zoodles and it’s pretty easy to clean (just watch out for those super sharp blades). If you don’t have a spiraling tool or just don’t mind spending extra you can find them pre-made in the produce section of some grocery stores.
I sometimes use zoodles raw, other times I’ll stir them quickly into a sauce once it’s hot and serve immediately. When I want a more appetizing presentation, I’ll give them a quick roast in a 350F oven, tossed with a bit of healthy fat, just till they soften up a bit, then top wth my sauce and toppings, as shown here.
These are topped with a nutrient-rich meat sauce, made with pasture raised ground pork and beef, plus minced calf liver for a super boost, and big juicy mushroom slices simmered on top of the sauce for a few minutes to warm them up.
Make it the way you like it. If you can’t get pastured pork, use all beef. Or vice versa. Omit the liver if you prefer. Though I recommend trying it especially if you are feeling depleted or run down. Liver is a powerhouse of nutrients (including protein, B12, A, B2 [riboflavin], folate, iron, copper and choline). The flavor is not strong, it disappears into the sauce beautifully.
So easy and so good!
Quick & Easy Nutrient-Rich Meat Sauce
1 T olive oil, bacon fat or pork fat
2 cloves garlic
3/4 cup diced yellow onion, shallot or scallions
1 lb pasture-raised ground pork
1 lb pasture-raised ground beef
1 4 oz slice calf or beef liver - finely minced or pureed
1 28 oz can crushed tomatoes
1 4 oz can tomato paste
1 cup water
2 t dried italian herbs blend
1/4 t nutmeg
1/4 t crushed chili flakes
S&P to taste
thick sliced baby bella mushrooms
Heat the fat over medium flame in a large heavy-bottomed pot. Add onion and garlic, sauté 2-3 minutes or until onion becomes translucent.
Add ground meats and liver and sauté until meat is cooked throughout.
Add the remaining ingredients except for salt, pepper & mushrooms. Stir well to combine.
Bring to a boil, cover and let simmer on low heat for 30 minutes.
Remove cover, stir well, add salt & pepper to taste. Let simmer an additional 5 minutes.
When the fat has rendered from the sauce and you can see it at the top of the sauce it’s ready to add mushrooms. Simply place the mushroom slices on top of the sauce and let it simmer a few more minutes until they’re hot throughout. Serve over your zoodles!
You can let it simmer longer if you like of course, but it will be ready at that time.
This sauce keeps well in the fridge and freezes well too.
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