I made this AIP spaghetti and meat sauce a couple of nights ago and loved it so much I thought I’d share. It’s rich, creamy and has some unusual but delicious flavours.
Cardamom, which is a stage 1 reintroduction, is one of my favourite spices. It’s particularly lovely with lamb and, in this recipe, it gives the dish a bit of spicy warmth rather than a cardamom flavour. Don’t worry if you haven’t reintroduced it yet, it’s absolutely fine to leave it out.
I’ve also added some freeze-dried seaweed to the sauce for a good mineral boost, including iodine. Don’t worry if your thyroid is a concern, the amount is minimal and Dr Sarah Ballantyne is an avid fan of adding sea vegetables to our diet several times a week. Minerals are difficult to source from land vegetables since our soils are so overly farmed and therefore depleted, which explains the emphasis on finding them from the sea. If you can’t find seaweed, be sure to add a couple of teaspoons of kelp or dulse flakes instead.
Can I make this AIP spaghetti and meat sauce ahead?
Yes absolutely. Make the meat sauce whenever you like and keep in the fridge or freezer until you need it. Cook the pasta fresh, as you’re reheating the sauce.
Can I freeze this recipe?
The meat sauce will freeze really well. You can can just thaw and reheat when you’re ready to eat it, and cook the pasta at the same time.
If you give this a try please leave me a comment to let me know how much you love it. And don’t forget to tag me on Instagram @healing_family_eats so I can see, and share your creations.
And if you’re wanting more delicious reintroduction recipes, you’ll love my book The Autoimmune Protocol Reintroduction Cookbook.
AIP Spaghetti and Meat Sauce
Prep time: 10 minutes
Cook time: 30 minutes
Print the recipe here!
2 tbsp extra virgin olive oil
1 medium onion, chopped
4 oz chestnut mushrooms, halved and sliced
1/8th tsp (small pinch) ground cardamom (optional – stage 1 reintroduction)
3/4 tsp dried mint
1 tsp herbes de provence
1 tbsp dried seaweed
generous pinch himalayan pink salt
8 oz ground lamb
1/4 cup pumpkin puree
1 cup chicken bone broth
4-6 oz AIP compliant spaghetti
grated parmesan cheese (optional – stage 3 reintroduction)
Heat the olive oil in a medium saute pan on a low-medium heat and add the onions. Sauté for 3 minutes then turn the heat to medium and add the mushrooms. Continue cooking for 2-3 minutes until softened and gently coloured, stirring frequently to make sure onions don’t burn.
Add the herbs, spices and a decent pinch of salt, and cook a further minute.
Next add the lamb and cook for 4 minutes until it has lost its raw look.
Stir in the pumpkin puree, followed by the broth and simmer fairly briskly for 20 minutes until the liquid has almost evaporated and the sauce is rich and creamy.
Meanwhile heat a large pan of water and cook the spaghetti as per the manufacturers instructions.
Drain the spaghetti, reserving 1/2 cup of the cooking water.
Tip the spaghetti into a large serving bowl and mix in the meat sauce. Add some, or all of the cooking liquid if needed.
Serve with freshly grated (stage 3) parmesan cheese if you have reintroduced it.