Spaghetti-less Stew

Back before we were paleo we would quite often make spaghetti with whole grain noodles.  Once we went Paleo we started by making our same meat sauce and putting it over spaghetti squash or zucchini, dikon radish or butternut squash "noodles". But we decided that was just extra work and so we beefed up our sauce and eat it like a stew these days.  No need for anything extra, but you always could try some noodle replacements if you like.

• 3-4 tablespoons olive oil
• 1 cup (2-3 carrots), chopped
• 1 cup celery (4-5 stalks), chopped
• 1 cup zucchini, chopped
• 1 green bell pepper, chopped
• 2 cups mushrooms, sliced
• 1 yellow onion
• (Any other veggies as you like)
• 2 lbs ground meat. Beef, turkey, Italian sausage are all good choices, we usually mix and match.
• 28 ounces crushed tomatoes
• 28 ounces diced tomatoes
• 6 cloves of garlic
• 2 tablespoons Italian seasoning
• 2 tablespoons dried or 4 tablespoons fresh oregano
• 2 tablespoons dried or 4 tablespoons basil (Really just use fresh and put as much as you want in it!)
• salt and pepper to taste

1. Chop all the veggies.

2. Heat the olive oil in the bottom of a pot over med-high to high heat.  Once heated add veggies. Saute until tender, about 15 mins.

3. While the veggies are sauteing, brown the meat in a separate pan, also over medium-high to high heat.  Cook until there is almost no more pink.  Add the Italian Seasoning.  And finish cooking until there is no more pink.

4. Add the meat to the veggies.

5. Add the rest of the ingredients, diced and crushed tomatoes, garlic, spices.  If using fresh basil leave it out until the end.  Bring to a boil, reduce heat to a slow simmer and let simmer for 30 mins.  Taste and season to taste.  Add fresh basil.