A Hearty, Rich And Nutrient Dense Sauce
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- 2-3 Tablespoons olive or coconut oil (enough to cover bottom of pan)
- Pink Himalayan salt and pepper to taste
- 2-3 cloves garlic, minced (fresh, frozen or jarred)
- 1 Tablespoon dried Italian spices
- 4 (24 oz.) jars of tomatoes, chopped or pureed
- 2 packages grape tomatoes (optional)
- Juice of 1/2 lemon or 1-2 Tablespoons lemon juice
- 1/2 cup fresh basil, chopped (1/4 cup frozen or 1/4 cup tubed herbs can be used)
- 1/2 cup fresh parsley, chopped
- 1 bunch swiss chard, chopped (optional)
- 1 pound grass-fed ground beef (ground turkey can be substituted)
- Heat a 6 quart stockpot on low to medium heat
- Add the oil, salt, pepper, garlic and spices
- As soon as you smell the garlic aroma add in the chopped tomatoes
- Stir well and add the lemon juice, basil, parsley and the optional swiss chard
- If adding meat, pan fry first then add to the sauce
- Stir and simmer uncovered on low for 2-3 hours
- Sauce will reduce and become thicker
- Use sauce to top homemade zucchini noodles. Zucchini noodles are super easy to make, just run them through a vegetable spiralizer, blanche them and there you go!
- Sprinkle on some fresh basil.
- Spaghetti squash should be halved, covered with oven proof paper and baked at 350 for 35 minutes, then take a fork and "fork it out". Cover with sauce.
- Enjoy! It brings me great joy to make a big pot of fresh tomato sauce.
The Keyes Ingredients https://thekeyesingredients.com/