Beef & Mushroom Carbonara (AIP)

April 4, 2017

 

This recipe is a savory saucy number that will quench your hunger in a great way. I will be at the beach. This carbonara is slightly untraditional because it does not contain any cream-based white sauce. The beef and mushrooms do simmer and thicken in a mushroom, broth, and red wine-based sauce. Doesn't that sound so delicious? This recipe makes for a delicious savory dinner. A side salad for extra greens of course, and anyone who is around the table will say that they're ready to Mangiar! 

 

Serves: 4

 

Here's What You Need...

 

PREP TIME - 15 MINS     COOK TIME - 45 MINS     TOTAL TIME - 1 HOUR

 

INGREDIENTS 

  • 3-lb spaghetti squash, halved lengthwise

  • 6 slices bacon

  • 3 cups sliced cremini mushrooms, divided

  • 1 cup chopped white onion, divided

  • 4 cloves garlic

  • 1 cup beef broth

  • 2 teaspoons each dried thyme, dried basil, and dried oregano

  • ½ teaspoon sea salt, plus additional for seasoning

  • 1 lb ground beef

  • ¼ cup red wine

  • Arugula, for serving

INSTRUCTIONS

  1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and lay the squash cut side down. Roast for 40-45 minutes until tender. Let cool before scooping out the flesh with a large fork. Discard any seeds. You can also use an Instant Pot to pressure cook your squash. Pressure-cook the halved squash with ½ cup liquid for 8 minutes and following the above directions for scooping out the flesh.

  2. Meanwhile, cook the bacon in a large skillet over medium heat until crisp. Transfer the bacon to a cutting board to cool, before chopping into small pieces. Leave the drippings in the pan.

  3. In a food processor or blender, combine 1 cup of the mushrooms, ½ cup onion, garlic, broth, dried herbs, and sea salt until a smooth liquid forms. Set aside.

  4. Add the ground beef, remaining 2 cups mushrooms, and remaining ½ cup onion to the skillet and cook on medium heat until the beef is no longer pink and the vegetables are tender. Season with a pinch of sea salt.

  5. Pour mushroom broth and red wine into the skillet and bring the liquid to a simmer. Maintain a simmer as you allow most of the liquid to evaporate over the next 20 minutes until you are left with a thickened beef and mushroom sauce.

  6. Serve the warm spaghetti squash topped with the beef and mushrooms, chopped bacon, and arugula.

 

 

 

 

 

 

 

 

 

 

 

 

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