Total Time:  40-45 minutes

Sauce

• 2.5 cups of cherry tomatoes
• 2 Tbs Olive Oil
• 1/2 Tbs Oregano
• 1/2 Tbs Basil
• 1 clove of garlic minced
• salt and pepper

“Pasta”

• Pre-made zucchini noodles or 3 large zucchinis made into noodles (I use this tool)
  • You could also use beet noodles, gluten free pasta, or whole wheat pasta
• 1/2 TBS Ghee
• 1 lb organic grass fed ground beef
• 1/2 tsp minced garlic
• 1 red bell pepper diced
• 1/2 onion diced

What to do:

• Preheat the oven to 400 degrees
• Make your zoodles and place them in a strainer in the sink
  • use paper towels to squeeze as much liquid out of the zoodles as possible
• Cut the tomatoes in half (see pic below of a trick to do this quickly)
• Place tomatoes in 13×9 baking dish and cover with olive oil, oregano, basil and garlic; mix well
• Bake tomatoes for 40 minutes
• While tomatoes are baking, heat your ghee and minced garlic in a large skillet over medium high heat
• Add peppers and onions and saute until softened
• Add meat and brown until there is no pink remaining
• In another saute pan, heat some olive oil until very hot
• Add your zoodles and cook for about 5-7 minutes stirring consistently
• Once tomatoes are done, remove from oven and let cool for at least 5 minutes
• Pour the tomatoes in a high speed blender and blend on high for a minute or two
• Add sea salt and pepper to the sauce until it tastes like you want it
• Pour sauce over the meat and simmer until warm
• Add zoodles to pasta and mix well and enjoy!