Spaghetti and Sausage Ragu/Cream Sauce

This recipe uses tomatoes and so is not strictly Autoimmune Paleo. To convert it simply substitute coconut cream for the tomato purée in equal volume. 

Ingredients

3 pork sausages, casings removed, and chopped into small pieces. 

One onion diced medium 

Fresh mushrooms coarsely chopped (omit for strict Paleo)

1 cup chopped fresh parsley

1/2 cup frozen chopped spinach

1 cup bone broth

2 t Coconut oil

2 T Braggs Vinegar

1 box Pomi brand crushed tomatoes or 2 c coconut cream

2 T cane sugar

Spices to taste

Salt 

Pepper

Turmeric

Cumin

Dried oregano or Italian seasoning

Etc. 

(See photo)

For cream sauce use

Salt 

Pepper

Sage

Nutmeg

Prep all ingredients ahead for fastest dinner. 

In soup kettle on medium-high heat,

Sauté sausage until browned and crumbly, remove sausage and set aside, leaving grease in pot as much as possible. 

Sauté onions in 1/4 of broth until clear, continue to carmelize until golden brown. Deglaze pan with 2 T Braggs apple cider vinegar. Add mushrooms, fresh herbs and sauté until mushrooms absorb some oil and cook through. Return sausage to pan. Add spices. Fold in all ingredients. Add tomatoes or coconut cream and heat through. Keep on simmer as you prepare pasta. Make ahead in a large batch and freeze. 

Serve over noodles such as konnyaku, or kelp. A gluten-free option that is not strictly autoimmune Paleo but are of very good quality are Trader Joes brown rice spaghetti or similar pastas, hard to tell they aren't wheat!

Top with fresh basil leaves rolled and snipped with scissors into strips.