Instructions

For the Sauce:

1. Heat olive oil in a large skillet over medium heat and add the veggies
2. Once the veggies have began to soften, about 10 minutes, add tomato paste and garlic
3. Stir until tomato paste has combined and transfer veggies to slow cooker
4. In the same pan, begin browning 2 pounds of the ground meat
5. As it’s cooking, mix in all spices except bay leaves
6. Once the meat is mostly cooked, a little pink still is OK, pour in 1/2 cup of Nutpods (or Paleo milk substitute)
7. Let simmer until milk reduces down
8. Once there’s not much liquid left, about 10 minutes of simmering, transfer to slow cooker
9. Add diced tomatoes, tomato sauce, finely chopped uncooked bacon to slow cooker and stir
10. Place bay leaves into slow cooker and cover
11. Cook on low for 6-8 hours

For the Noodles:

1. Cut off the bulbous end of the butternut squash, set aside and save for a different recipe. You won’t be using this end
2. Cut off the very end of the part of the squash you will be using
3. Peel squash so the outer skin is completely removed
4. Squash will be about 6 inches long, cut in half so it’s easier to spiralize
5. Use a spiralizer to make noodles
6. Heat oil in a skillet and cook noodles until soft or to preferred firmness (5-10 minutes, depending on how many noodles you have in skillet)
7. OR
8. Coat raw noodles in oil and roast for 5 minutes at 400 degrees F