Friday, August 8, 2008

Spaghetti Sauce

Spaghetti Sauce
Original Recipe from my Mother-In-Law, but we've modified it a bit

1 pound of lean ground beef
2 small cans tomato sauce
1 can tomato paste
1 can diced tomatoes
1 can mushrooms
1 can water (tomato sauce can)
1 medium green bell pepper, diced
1 large carrot, diced
1 medium onion, diced
1/4 tsp. cinnamon
1 tsp. sugar (I leave this out)
1/8 tsp. allspice
1/8 tsp. ground cloves
1 tbsp. garlic powder
2 tsp. italian seasoning
1/2 tsp. oregano
1 tbsp olive oil
salt & pepper

Brown the meat in a pan with some salt & pepper, I usually brown it in a different pan than my main sauce pan. When the meat is browned - I take it out of the pan and put it in a bowl lined with paper towels to remove as much left over fat as possible.

While the meat is browning - I saute the onion, bell pepper, and carrot with some salt & pepper in the olive oil. When the vegetables start looking soft - you can add in the browned meat. Add in all the remaining ingredients. Cover and simmer for about 30 minutes to let the flavors combine. I usually taste the sauce as soon as I can smell the spices so that I can adjust them as needed - typically I add a little more italian seasoning, oregano, or garlic powder depending on my preferences.

We serve this over low carb pasta (Dreamfields Penne) and top with a little bit of cheese... either parmesan or cheddar (I know it sounds funny - but if you try it... you'll love it!)
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