I find spaghetti sauce so expensive to buy for my family, and relatively easy to make. I have been using the large cans of crushed tomatoes in rich purée from Costco. In the sauce pictured, I used a mixture of petite diced tomatoes and tomato sauce… about 4/1. You could also thicken regular cut tomatoes with paste. My skillet of choice is my huge cast iron skillet, which takes two burners! Notice that the meat and vegetables are optional! Sometimes I have them, sometimes I don’t, and my husband doesn’t care! He just loves spaghetti and sauce!
Spaghetti Sauce
- 2 1/2 pounds hamburger, optional (see note below)
- 1 onion, diced, optional
- 1-2 peppers, diced, optional
- 6 sliced or diced mushrooms, optional
- 6 Tbs. erythritol
- 2 Tbs dry oregano
- 2 Tbs dry basil
- 2 Tablespoons garlic
- 1 Tablespoon real salt
- 1 1/2 teaspoons black pepper
- 1 106 oz can crushed tomatoes in rich purée
- coconut oil, optional
Instructions:
Brown meat. Add veggies, if using, and coconut oil only if needed. Normally, the meat has enough fat, but if not, use the oil. Sauté the veggies till tender, add sauce and spices. Heat through till it is bubbly and simmer for about 5 -15 minutes, covered.
Serving Suggestions – My Family & I
For my family, I serve this over brown rice noodles and top with parmesan cheese or grated cheese. For myself, to keep this an S fuel while following THM, I serve over konjak noodles, zucchini noodles, spaghetti squash, or a similar option.
Note:
When I buy hamburger, I generally get a 10 pound roll. I cut it into fourths, then freeze them in ziplock bags. Each fourth equals approximately 2 1/2 pounds.
Here is a picture of the crushed tomatoes in sauce this recipe was created for.
