Learn spaghettisauce

Published on December 17th, 2012 | by natprod

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Nana’s famous healthy spaghetti sauce

You are in for a treat! After much deliberation (and Nana’s approval!) we are sharing a secret family recipe you are sure to love! One of our team members grew up with this recipe and we can confirm that it is absolutely delicious. ¬†Also, by using brown rice pasta instead of wheat pasta you can avoid that bloated feeling that can come with eating a big plate of spaghetti. Our favorite is Tinkyada which is wheat and gluten free.

Prep Time: 20 minutes
Cook Time: 2 hours

Ingredients

One tablespoon extra virgin olive oil
4 large links natural hot Italian sausage
1 clove garlic, chopped
1 pound natural ground beef
1 free range egg
1 cup crushed buttery crackers
1 large onion, diced
3 tablespoons parsley
1 (6-ounce) cans organic tomato paste
4 (8-ounce) cans organic tomato sauce
3 tablespoon Simply Organic Italian seasoning
1 bay leaf
2 tablespoon natural Agave
1 tablespoon dried oregano
2 whole dried red chillies
1 teaspoon salt
1 cup water
1 package brown rice pasta
2 pads of butter
Grated Asiago cheese to taste

Directions

First prep and cook the meat:

Cut the sausage links into threes and brown them over medium-low heat in a large, deep pan with the olive oil and garlic (the one you are going to cook the spaghetti sauce in). While the sausage is cooking in a closed pan, prep the meatballs while making sure to stir the sausage every once and awhile to prevent burning. Whisk the egg and then combine 2 tablespoons of parsley, the ground meat, half of the diced onion and cracker crumbs to form meatballs. Brown the meatballs over medium heat in a covered large saucepan, turning to brown evenly on all sides.

Now the sauce:

Put the remaining onions in the sausage pan to brown lightly, add the meatballs and then add the tomato sauce, tomato paste, 1 tablespoon parsley, Italian seasoning, oregano, agave, red dried chillies, bayleaf, salt and water. Bring sauce to a boil over medium heat, stirring frequently, and then cook for around two hours on low heat. Make sure to continue to stir so that the sauce does not burn. Serve with brown rice pasta seasoned with a touch of butter and top with grated Asiago cheese.

Ddddeeeeellllliiiissshhhh!

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