Homemade Paleo Spaghetti & Elk Meatballs

It sure is a cold, blustery day up here today. Where a warm, hearty & delicious pasta sounds soooo good. I decided to make some Spaghetti and Meatballs to fill my craving and what better way to do it than to not just have it homemade but made Paleo friendly as well. Im so thankful that I still have organic produce and many tomatoes still canned from this last year's share from Kragnes Family Farm, it makes being able to make many things just as great as if it was still summer and the shares would come weekly with the endless options of recipes, all of my measurements are used for herbs that I use are dried from the farm this last season as well.. 

For the Spaghetti Sauce:

Ingredients:

- 1 1/4 cups Diced Onion(about 2 large onions)

- 4 Minced Cloves of Garlic

- 5 pounds Tomatoes (diced or cut up enough depending on how chunky you want your sauce to be)

- 3 Tablespoons Rosemary

- 3 Tablespoons Basil

- 3 Tablespoons Sage

- 1 Tablespoon Caynanne Pepper(more or less depending on your preferred spice level)

- 1 Tablespoon Fennel

- 2 Tablespoons Coconut Oil

- 1 Tablespoon Oregeno

Directions:

- Dice the onion and garlic up.

- Warm the Coconut Oil in a medium skillet

- Sauté the onion for 8 minutes, make sure to stir often so that it is evenly coated with the coconut oil.

- Add Garlic and sauté for another 3 minutes, stirring often. 

- If onions start to brown, turn the lead on low.

- Move the sautéed onion and garlic into either a deep skillet or into a deep pot, than add the rest of the tomatoes.

-Stir in the tomatoes really well, add the remaining ingredients & mix thoroughly. 

- Simmer on medium heat, stirring occasionally and make sure you realize that if you do not have it in a deep pot that it will most likely splatter… so be careful..

- Adjust the heat if you need to so that it won't burn on the bottom of the pan, continue to simmer for 45 minutes or until it is all cooked throughly. 

- Serve over noodles right away or you can freeze/can it.

Zucchini Noodles

I simply took Zucchini and shredded it with a cheese grater, sautéed it in a couple tablespoons of coconut oil and than add the spaghetti sauce. 

Elk Meatballs: 

I took some Elk meat(Thanks Uncle Ken), and combined rosemary, basil, dill, spearmint and sea salt with a little touch of black pepper in it, rolled it into ball like shapes and cooked it in coconut oil in a pan. On a side note my Zucchini Noodles and Elk Meatballs had been made prior to making this so I just heated it all up in a pan.. 

And the final product, a slightly different picture from above: 

ENJOY! :)