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I recently discovered Zucchini Noodles. Once that happened, I knew I had to find a paleo spaggetti sauce to go on it. Then I thought “That’s dumb, I could just make my own”. I happened to have a bunch of tomato products in the pantry one day so I grabbed what I had and made a sauce for my new pasta recipe. And it was a fantastic taste! Too bad I didn’t have enough zucchini to make spaghetti for the family, so I ate it all myself. I’m generous like that.
This paleo spaggetti sauce recipe makes approximately 8 cups of paleo friendly delicious sauce, so cut in half if you won’t need that much. OR, you could preserve the rest by canning it, if you’re into that sort of thing. If you are, here are the water-bath directions (NOTE: this is from the Pick Your Own website, I haven’t done this, yet):
EDIT: Judi commented that you shouldn’t water-bath any food with meat ingredients in it, so if you’re making this recipe with vegetables and without the meat, you should be fine. Otherwise, stick to pressure canning or freezing the sauce.
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- Sterilize your jars, lids, and rings.
- Fill the jars to within ¼-inch of the top, seat the lid and hand-tighten the ring around them.
- Put the jars in a canner and keep them covered with at least 1 inch of water.
- Keep the water boiling.
- Process the jars in a boiling-water bath for 35 minutes for pints and 40 minutes for quarts.
Paleo Spaghetti Sauce
- 2 lb Ground Meat Beef, Italian Sausage, Turkey, Bison, etc.
- 1 Yellow Onion diced
- 3 cloves Garlic minced
- 1 (15 oz) can Tomato Sauce
- 2 (14 oz) can Diced Tomatoes drained, juice reserved
- 1 (6 oz) can Tomato Paste
- 1 Tbsp Dried Basil
- 1 tsp Dried Oregano
- 2-1/2 Tbsp Garlic Powder
- 2 Tbsp Onion Powder
- 1 Tbsp Italian Seasoning
- 1-2 tsp Sea Salt start with 1 tsp, add more if you like it saltier
- In a large saucepan over medium-high heat, brown the ground meat until cooked through. Drain excess fat.
- Reduce heat to medium and add diced onion and garlic to the meat. Cook until onions are slightly translucent, about 5 minutes.
- Add tomato sauce, diced tomatoes, and tomato paste and stir to mix well.
- Add basil, oregano, garlic powder, onion powder, Italian seasoning, and salt. Stir well to combine.
- Reduce heat to Low, cover, and let simmer for about 1 hour. If you can wait 2 hours, that’s even better. The flavors will mix together even more.
- If your sauce is too thick, you can add some of that reserved juice from the diced tomatoes. I found that I didn’t need to but it’s a personal preference.
- Serve over Zucchini Noodles for the perfect Paleo Spaghetti.