Vegetable Fettucine with Meat Sauce

I found this in a women’s magazine that my mother-in-law gave me. It’s a great way to get more veggies into your diet as well as eliminating grains. I think that the peeled turnips in the sauce vaguely remind me of slightly melted cheese, but my husband insists that I am just making things up. It’s a great meal for blood type O.

1 lb ground beef
2-3 tsp paprika
1-2 tsp oregano

1-2 cups pre-made marinara sauce (I used leftovers from last week)
1/2 chopped onion
2 cloves garlic, minced
14 oz can diced tomatoes
1 Tbsp tomato paste
a little water
1 Tbsp olive oil

1 medium turnip or 1 large parsnip (or 2 medium ones)
1 very large or 2 large carrots

If not using premade pasta sauce, heat oil in pan, add onion and garlic. Add ground beef,paprika, and oregano. When meat begins to brown, add remaining ingredients or sauce, and cook for about 10 minutes.

Meanwhile, peel carrot and turnip. Using potato peeler, peel strips of the vegetables (to make the “fettucine”). Boil water. Cook the vegetable strips in the water for 2 minutes, and drain.

Serve meat sauce over the vegetable strips. Serves 4.

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