Sauce:

3 slices of bacon

1 lb grass-fed ground beef

1/2 pound ground chorizo or ground pastured pork if you don’t like the spice

1 onion diced

3 garlic cloves minced

1 (28 ounce) can crushed tomatoes (look for organic/BPA free)

2 TBS of tomato paste (look for organic/BPA free)

1 cup stock or bone broth

sea salt to taste

black pepper to taste

fresh or dried basil (about 1 TBS dry or a few leaves fresh-chopped)

fresh or dried parsley (about 1 TBS dry or a few sprigs fresh-chopped)

2 bay leaves

Cook the bacon in a large sauce pan until crispy, remove from pan and chop. Add onion and ground meats to the bacon fat and cook through. Add all the rest of the ingredients and simmer until thick and bubbly. *remove bay leaves prior to serving

For the Squash:

Oven 350. Cut in half, remove seeds, put cut side down in a baking dish with about an inch of water in the bottom. Cook for 45 minutes and scoop out with a fork. Drizzle with extra virgin olive oil before serving.

Enjoy!

About Kathryn Kos, NTP

In June 2014 I became a Certified Nutritional Therapy Practitioner. I see clients both locally in my Ballston Spa location, and offer worldwide phone and Skype appointments. I work with healing digestion, balancing blood sugar, balancing hormones, autoimmune conditions, weight loss, and feeding infants and children. I offer 3, 6, and 9 month packages.

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