1lb Ground Beef
1/2lb Ground Pork
1 tsp. Sea Salt
1 T. Red Pepper Flakes (add more or less, to taste)
1 tsp. Smoked Paprika
1 T. Granulated Garlic
2 T. Italian Seasoning
1/4 cup Chopped Fresh Basil
1- 25oz Jar of Marinara (you may also use canned or fresh tomatoes, pureed or chopped)
2 Bags of Kelp Noodles, rinsed and drained
Fresh Basil Leaves, for garnish
This recipe could also be as simple as browning the meat and adding a jar of your favorite marinara...I just added some extra spice to kick it up a little.
- Heat a dutch oven, or heavy-bottomed sauce pan, over medium-high heat. Crumble meat into pan, sprinkle with salt, and cook until browned, 3-5 minutes. Once browned, add the smoked paprika, garlic, and Italian seasoning; stir to combine.
- Pour jar of marinara over the browned meat and stir to coat. Cook sauce until heated through and reduce to low.
- Add noodles and simmer another 10-15 minutes, until noodles have softened.
- Serve with fresh basil leaves.
I discovered kelp noodles during a pre-Paleo stint with Raw Food eating (no, that didn't go over very well...). And, though I was never quite convinced that they did the job replacing noodles in their raw (uncooked) form, I am totally convinced that they do it here. The raw noodle is a strange, crunchy, sort of squeaky texture that in no way replicates pasta, but when added to tomato sauce (I'm thinking that the tomato acid must somehow break them down, because simply boiling does not do the same) it is transformed into a soft, pasta-like vessel for your favorite meaty sauce.
I really think that you'll be shocked at not only how easy this recipe is to create, but how incredibly satisfying it is. Try it!