Gluten Free Homemade Spaghetti Sauce

Many people buy jarred spaghetti sauce but making your own takes less time and effort than you might think and the flavor payoff makes it worth it!  This recipe easily doubles and can be frozen for spaghetti night some other night of the week when you’re pressed for time.

Here’s What You Will Need:

1 Pound of Lean Ground Beef

2 T. Olive Oil

2 Cans of Plain Tomato Sauce (15 ounces cans)

1 Can of Diced Tomatoes (15 ounces) or 2 Medium Tomatoes, chopped

1 Small Onion, chopped

2 Large Cloves of Garlic, minced (if you prefer, you can buy pre-minced garlic in the produce section of your grocery)

1/4 C. Fresh Herbs, chopped (Oregano, Parsley, Sage, Thyme, Basil)

3 T. Sugar

Salt, to taste (I recommend 1/4 tsp.)

Cracked Pepper, to taste

Over medium heat, brown the meat and cook the onion until the onion is translucent, stirring occasionally.

Add the remaining ingredients, stir and bring to a slight boil.

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Reduce the heat and simmer the sauce covered, stirring as needed for at least 30 minutes.  The longer the better.

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Serve over your favorite gluten free pasta with freshly grated parmesan cheese and then wonder why you didn’t make your own sauce sooner.

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Tip:  There is nothing wrong with dry herbs and spices and you can certainly substitute them for fresh in this recipe using 1/3rd less of each herb.  For example, for every tablespoon of fresh herbs, use 1 teaspoon. of dry.

Many people are intimidated by fresh herbs but, the next time you are at the store, try picking up packaged herbs.  It’s an easy way to incorporate flavor, nutrition, and vibrancy to your meals.  Most will store well for a week in the package they are in.

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