Vegetable Spaghetti with a Meaty Red Sauce

Raw Sweet Potato & Zucchini Spirals
After Baking
 2 lg. zucchini
1 lg. sweet potato
Scrub the vegetables and remove any bad spots on the sweet potato, cut a straight end off both ends of each vegetable.  Spiralize them, then put them in a sm.-med. size roasting pan.  Drizzle with Italian flavored extra virgin olive oil, and a good sprinkle of salt.  Mix well.  Bake this at 325° for 30 minutes.  Be sure to check them and gently stir about half way through the cooking time, to keep them coated with the seasoned oil so they don't dry out.  Take out of the oven after baking.

1½# lean ground meat, single or mixed
~ beef, turkey, chicken, bison, venison
⅓ of a large onion - diced
1t Rosemary Seasoning*

28oz. Hunt's crushed tomatoes
28oz. Hunt's petite diced tomatoes
½c Vodka
1T sugar
1-2T Italian Seasoning
1T Rosemary Seasoning* 
1T fresh ground garlic salt
8oz. fresh mushrooms - sliced
½ of a lg. green pepper - chopped
remaining ⅔ of the large onion - chopped


Break up the meat in a large non-stick frying pan.  Add onion and Rosemary Seasoning.  Stir, sauté until almost browned.  Drain off all the fat.  Put the meat into a large pot.  Add remaining ingredients, simmer for an hour or so.  Ladle the sauce over the vegetable noodles with just enough to cover them all.  Sprinkle with fresh grated Parmesan cheese, return to the oven and heat for 10 minutes at 325°. . .Lin

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