Spaghetti Squash Bolognese with Fennel Recipe

A warm Italian style meal without the gluten.
2 tablespoons basil
6 ounces tomato paste
28 ounces crushed tomatoes
1 medium fennel bulb, chopped
2 large sweet onions, chopped
3 garlic cloves
1 tablespoon olive oil
2 teaspoons black pepper
1 pound ground beef, or ground bison/buffalo, venison, elk, yak, or ostrich
1 spaghetti squash

Spaghetti Squash:

Preheat oven 350°. Wash squash and cut a few small slits in it. Place whole squash on baking sheet and bake 45-55 minutes, until soft; allow to cool for 10-15 minutes. Cut squash, scrape out seeds and scrape squash into a bowl. Toss with a little olive oil and salt.

Bolognese Sauce: (While squash is cooking, prepare sauce)

In large pot, brown meat with 1 teaspoon of black pepper. Remove to medium bowl. Heat olive oil in same pot; add garlic, onions, green pepper and fennel. Sauté for 3-5 minutes. Onions, pepper and fennel will begin to soften. Add all other ingredients plus the meat and stir well. Bring everything to a slight boil. Cover, reduce heat and simmer 20-30 minutes. Serve over spaghetti squash.