Paleo Spaghetti Sauce
Beef, Italian Sausage, Turkey, Bison, etc.
(15 oz) can
(14 oz) can
drained, juice reserved
(6 oz) can
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.
for the perfect Paleo Spaghetti.
Recipe printed from Our Paleo Life - http://www.ourpaleolife.com/