Primal Moroccan SpaghettiLess Sauce
Enough of breakfast, it’s time for dinner!
I’ve been in a serious dinner rut lately. Most of the time I just eating whatever is leftover in the fridge. I am not a routine leftover type of person. Sure, I’ll eat leftovers and enjoy them, but I love going into the kitchen and coming out with a new and creative recipe to share.
And that creativeness brought me to this:
Yep, that’s pure goodness right there.
And not a dollop less.
To save myself (and my family) from the boredom of leftovers, I threw just about everything in the fridge into pan to create a meal fit for… a Primal/Paleo eater. And wouldn’tcha know, if you’re a meatless vegan or vegetarian, this dish would ROCK with lentils! (Just add more water!)
Inspired by leftovers and a plethora of spices, I give you…
Primal Moroccan Sauce
[For eating with a spoon]
- 1 pound ground beef
- 1/2 cup white onions, roughly chopped
- 2 garlic cloves, crushed (and/or chopped with big ‘ole chunks)
- 2 tsp salt
- 1/2 tsp paprika
- 1/2 tsp cumin
- 1/4 tsp black pepper
- 1/16 tsp cinnamon
- 1/16 tsp turmeric
- 1/4 cup fresh or dried mint leaves, crushed or roughly chopped
- 1/4 cup green olives, roughly chopped
- 1 15-oz can tomato sauce, no salt added
- 1 15oz can diced tomatoes, no salt added
Heat a large skillet with 2 tbsp olive oil and add in chopped onions. Saute until softened, about 5 minutes, then add the ground beef. Continue to heat until meat is almost completely cooked through.
Add the remaining ingredients to the meat and onion mixture. Bring sauce to a boil, reducing heat and covering for an additional 10 minutes, for flavors to meld together.
Serve over a bed of lettuce, spaghetti squash, or veggie noodles.
Happy Friday my little What Runs Lorians… errr, What Runners?
Have a great weekend! And Monday is What Runs U with some much needed and very overdue exercise prescriptions!