paleo recipe :: paleo pasta / fettusquigee marinara di bufala picante

1 red onion, diced
2 shallots, or 2 cloves of garlic, chopped
1 large jalepeño, chopped (remove seeds)
1 tsp. cumin
1 tsp. paprika
1 tsp. fresh ground pepper
1 tsp. oregano
3 lbs. ground buffalo (or ground beef/turkey/whatever you want)
2 x 24oz jar of tomato sauce
1 bay leaf
9 mexican squash or zucchini, mandolin-sliced
1 tbsp. olive oil

makes about 8 servings. cook time: 25 minutes.

in a large pan on medium high heat, slowly add each vegetable in this order: oil, onions, shallots/garlic, jalepeño. add the cumin, and paprika. when the veggies are soft, add the beef. when the beef has been thoroughly browned, add the oregano and pepper. pour the sauce on top of the beef. place a bay leaf on top of everything (just one! they are are super strong).

let it simmer for a good 10 minutes. stir everything up and then let it simmer for another 10 minutes or more (the longer the better).

while the sauce is simmering, prepare the squash. i used mexican squash, but any kind of squash or zucchini would work. i used a mandolin slicer to make thin and wide noodles, like chow fun or fettucini. after the fettusquigee (fettucini + squash) has been chopped up, add it to a large pot filled halfway with boiling water, just like pasta noodles. they cook fairly quickly -- 10 minutes should be plenty of time, but you can adjust to get your desired texture.

fettusquigee marinara di bufala picante or paleo pasta