In our efforts to keep our kids gluten-free, we use brown rice noodles (available at Trader Joe’s) or quinoa noodles (or use spaghetti squash). You can skip the meat and make the meatballs that follow to add to the spaghetti.

2 lbs organic (grass fed) ground beef, or combo of ground beef and ground port
1 onion, chopped
4 cloves garlic, chopped fine
2 large tomatoes, chopped
1 cup chopped broccoli
1 cup chopped carrots
1 cup shredded zucchini
1/2 cup chopped celery
1 28 oz. can of diced tomatoes
1 16 oz. jar tomato marinara sauce
1 tablespoon Italian seasoning (or 1 teaspoon each of marjoram, oregano, basil and parsley)
1 tablespoon balsamic vinegar or 1/4 cup red wine [balsamic vinegar cuts the acidity of tomatoes; red wine does the same and sedates your kids; just kidding, alcohol cooks off in minutes]
2 tablespoons olive, sunflower or grape seed oil
1 package brown rice or quinoa pasta

• In a large stock pot (12 qt minimum), cook meat or sausage for ONLY 4-6 minutes on medium
• Using slotted spoon, remove meat to bowl
• To same stock pot, add oil, onion and garlic and cook over medium heat for 3-4 minutes
• Add chopped tomatoes, cook for 4-5 minutes
• Add chopped vegetables – except shredded zucchini - cook for 4-5 minutes
• Add canned tomatoes, marinara sauce, balsamic vinegar (optional), and sea salt to taste, reduce heat to low and simmer for at least one hour
• 15 minutes before serving, add meat and shredded zucchini (and any meat juice left in bowl)
• Start water boiling to cook brown rice noodles