Mexican meets Italian in this version of Spaghetti Bolognese.
Nashville-based chef Laura Lea Goldberg, of LL Balanced
knows that comfort foods
can be both healthy and indulgent in taste. Made in a slow cooker, her salsa beef is a delicious hybrid recipe that puts a Mexican
twist on an Italian
classic, Spaghetti Bolognese. "Using a jar of salsa, plus a drizzle of molasses and a pinch of paprika, means hassle-free, built-in flavor. I look for a low-sodium brand that has totally recognizable (ideally organic) ingredients," says Goldberg. "Cooked low and slow with grass-fed beef, the result is a rich-tasting but lean dish that is full of Omega-3s and protein. Want it even leaner? Feel free to sub ground chicken or turkey."
1 pound 90/10 ground beef (local, grass-fed)
1 1/2 cups low-sodium salsa
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon sea salt (optional)
1 tablespoon molasses
Add all ingredients to a crockpot. Cover and cook on low for 6 hours or high for 3 1/2 hours. Stir every few hours if possible (not mandatory). Before enjoying, carefully pour excess liquid into a mason jar or glass container. Allow to cool before throwing away.
To plate: Spoon over spaghetti squash or zucchini noodles like a Bolognese.
Also in this series: Slow Cooker Vegetarian Chili andSlow Cooker Thai Chicken Curry