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Paleo Meat Sauce/Pasta Sauce

photo 5

It’s been almost a week since I last posted a recipe. We had this big snow storm and our roof ended up leaking through to our ceiling 😦 Since I have to be here while it’s being repaired today, I should post a recipe. I wanted to make several servings of something really easy, so what’s easier (and cheaper) than spaghetti sauce? The vegetables in this recipe can be cooked in a different order than I do in my directions. Some like to saute their veggies separately. Also, the order/time will depend on what vegetables you use. I used mushrooms in this one and I didn’t saute them separately because I like my mushrooms tougher than most. I like to bite into a mushroom, not cook it until it’s flimsy. That’s just a personal preference. There are so many possibilities with this sauce. You can add several diced peppers, add broiled broccoli, add double the mushrooms, add fresh basil, add riced cauliflower…you could even use turkey or italian sausage rather than beef, or all three! It’s a great way to use up whatever you have leftover in your fridge and not let good ingredients go to waste. So, here we go!

 

Ingredients:

1 14 oz can diced tomatoes, drained

1 lb ground beef, or turkey, or italian sausage

1/2-1 28 oz can tomato sauce (depending on what texture you want your sauce to have)

Half of a 25 oz jar of your favorite pasta sauce

2 tablespoon of honey, to balance out the acidity of the tomatoes

1-2 green peppers (get any color you want), diced

1 package of sliced mushrooms

2-3 garlic cloves, minced

1 small onion, diced

1/2-1 tablespoon italian seasoning

1/4-1 teaspoon red pepper flakes (depending on how spicy you want it)

Optional-small can of tomato paste for thickness and/or 1/2 cup of fresh basil, freshly grated parmesan cheese also optional

Salt and pepper to taste

1-2 tablespoons olive oil or butter, or whatever fat you want to use

For the ‘pasta’ either use spaghetti squash (look at buffalo chicken pasta recipe for instructions) or spiralized zucchini and/or squash like in my photo. I microwave the spirals, covered for 1 minute before serving.

 

Directions:

1. In a large pot or sauce pan, saute garlic and onion in the olive oil for a few minutes over medium/medium-high heat. Once the onions are translucent, add the ground beef and cook until browned, chopping into chunks and stirring here and there while it cooks.

2.Once it’s browned, add your diced peppers and sliced mushrooms and spices. Saute until softened. Add some more olive oil if you think it needs it.

3. Now it’s time to add your tomatoes. Start by adding the diced, drained tomatoes, half of the tomato sauce, and the half jar of pasta sauce. Then add the honey. Make sure it’s all well combined and taste it. If it is too sweet, add more salt. If it’s too acidic/salty add more honey to balance it. If you want more thickness, add tomato paste. If it’s too chunky and you prefer it to be more runny, add the rest of the tomato sauce. Always taste your food!

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