Keegan’s Favorite Spaghetti SauceDec 01 2010 by
I have my grandchildren on weekdays so I enjoy my lunchtime with them. Most days if I ask what they want Keegan will ask for spaghetti and since Caleb likes it too we go through a lot of spaghetti sauce. To make things easier I cook a big batch of sauce and freeze it into 1 cup containers so that all I have to do is microwave the sauce while the pasta cooks. If you have children that are as suspicious of bumps, bits and pieces of things as these two are then you can do what I do when making the sauce. Instead of dicing onion and garlic I use garlic and onion powder (not garlic or onion salt) and I use dried basil and oregano and grind it into a fine powder with a mortar and pestle. This way they get the flavor without seeing it in the sauce. For an additional bit of nutrition I also add a 1/2 cup of whatever pureed vegetable I have on hand, like pumpkin, carrots, squash or sweet potato to the tomato sauce.
- 1 pound organic pasture fed lean ground beef
- 1 jar (24 ounces) no salt added crushed tomatoes or tomato sauce
- 1 jar (7 ounces) no salt added tomato paste (I like thick sauce so I use the whole jar but you can use less for a thinner sauce)
- 1/2 cup pureed carrot (or pumpkin, squash, sweet potato, etc.)
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp oregano
- 1 tsp basil
- 1 tsp sea salt
- pinch ground pepper
- Mist your pot or pan with olive oil and brown the ground beef on high using your spoon to break up the pieces as the meat cooks.
- Add the onion, garlic powder, oregano, basil, salt and pepper.
- Add the crushed tomatoes, tomato paste and pureed carrot, reduce heat to low and let simmer for 10-15 minutes.
- Serve over pasta of your choice.
Makes 6 servings.
Nutrients per serving: Calories: 161.5, Cal. from Fat: 60.5, Total Fat: 6.5g, Sat. Fat: 3g, Carbs: 11.5g, Fiber: 2g, Sugars: 6g, Protein: 19.5g, Sodium: 92.5mg, Chol: 50mg
Store leftovers sauce in an airtight container in the refrigerator for 3 days or freeze for longer storage.