I’ve had so many requests to post my pasta sauce… here it is! It’s made with loads of fresh veggies, good quality meat (we’re fortunate to have deer and moose meat in our freezer, but good quality beef will do as well) and of course, love. Make a big pot, portion out into containers and freeze. It makes a quick and delicious weekly meal for those busy nights. You can serve this sauce over regular noodles, or if you prefer a lower carb option (like me), serve over zucchini noodles or roasted spaghetti squash.
Like most of my meals, I didn’t actually follow a real recipe when I made pasta sauce. I do however make a big mess in the kitchen.
Put some music on, and enjoy prepping this delicious dinner!
- 1 onion, diced
- 3 cloves garlic, minced or chopped finely
- 2 tbsp. coconut oil or olive oil
- 2 pounds lean ground meat- the healthier the animal the better!
- As much of the following veggies
- Mushrooms (I usually put the in the food processor and grind them up)
- Diced peppers
- Grated carrots
- Diced celery
- Diced or shredded zucchini
- Fresh tomatoes, skinned and diced
- Greens- spinach, kale, etc.
- 1 or 2 cans black beans or chickpeas
- 2 15 oz cans diced or crushed tomatoes
- Fresh herbs: parsley, basil (I usually put at least 1 cup of fresh herbs in my sauce)
- Salt + pepper to taste
- In a LARGE pot, heat oil over medium heat. Saute onion and garlic til soft.
- Add ground meat and cook. Drain any excess fat.
- Add the veggies. There's no rhyme or reason to the order, just put them all in and let it cook for a while.
- Add the tomato sauce and herbs.
- Turn it down and let it simmer away for 1-2 hours on low.
- Puree the beans in a food processor (I often add a bit of the sauce to the beans to make it easier to blend). Add the beans to the sauce and cook for a bit longer.
- Add a bit of salt and pepper.