How to Make Meaty Spaghetti

Ingredients

• 1 tablespoon coconut oil
• 4 ounces bacon or pancetta, diced
• ½ cup chopped yellow onion
• ¾ cup diced celery
• 1 tablespoon minced garlic
• 1 teaspoon fine sea salt
• ½ teaspoon fresh ground black pepper
• 2 bay leaves
• ¼ cup fresh flat-leaf parsley
• 3 tablespoons fresh thyme
• 3 tablespoons fresh oregano
• ½ teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• 1 pound grass-fed ground beef
• ½ pound pork sausage, casings removed, or ground pork
• ½ pound finely chopped beef liver
• 2 cups tomato sauce, homemade or store-bought
• 4 cups crushed tomatoes and their juice
• 1 cup beef or chicken bone broth
• ½ teaspoon stevia glycerite (optional, for a little sweetness)
• ¼ cup heavy cream (if not dairy-sensitive)
• 2 tablespoons unsalted butter (if not dairy-sensitive)
• 2 medium zucchini, cut into thin “noodles,” for serving
• 1 cup grated Parmesan cheese (about 4 ounces), for serving (if not dairy-sensitive)

1. In a large pot, heat the coconut oil over medium-high heat. Add the bacon and cook for 4 to 5 minutes, stirring frequently, until the bacon is browned and the fat is rendered.
2. Add the onion and celery. Cook for 4 to 5 minutes, stirring frequently, until soft.
3. Add the garlic, salt, pepper, bay leaves, parsley, thyme, oregano, cinnamon, and nutmeg. Cook for 30 seconds, stirring constantly.
4. Turn the heat to low, then add the beef, sausage, and liver. Cook for about 7 minutes, or until the meat is no longer pink, stirring frequently.
5. Add the tomato sauce and cook for 1 to 2 minutes, stirring constantly.
6. Add the tomatoes and their juice, broth, and stevia, if using, and bring to a boil.
7. Reduce the heat to medium-low and simmer, stirring occasionally to keep the sauce from sticking to the bottom of the pan, until the sauce is thickened and flavorful, about 1½ hours.
8. If not dairy-sensitive, add the cream and butter, stir well, and simmer for 2 minutes.
9. Remove from the heat and cover to keep warm until ready to serve. Before serving, discard the bay leaves and adjust the seasoning to taste.
10. Serve over the zucchini noodles topped with grated Parmesan cheese.