Spaghetti Sauce

We have been making this spaghetti sauce at our home for years. In the past I served this over pasta. Later we ate it over brown rice. Now, since we have removed gluten and almost all grains from our diet, I serve it over zucchini noodles, spaghetti squash or, my favorite, just alone!


What you need:
 Ghee
 1 chopped onion
 Several cloves crushed garlic
 2 pounds ground beef
 3 28 oz. cans diced tomatoes
 1 7 oz. jar tomato paste
 3 Tbs. oregano
 3 Tbs. basil
 1-2 tsp. sea salt
 1-3 Tbs. red pepper flakes
 1 peeled carrot, cut in several pieces

 Equipment:
 Large stock pot

What you do:
 Heat ghee in stock pot
 Add onion and meat, using metal spatula to break up meat
 Add garlic and cook until meat is no longer red, but do not overcook
 Mix in canned tomatoes, tomato sauce, oregano, basil, salt, red pepper flakes
 Add carrot and continue to heat
 As soon as the sauce begins to boil, turn to low and cook about 30 minutes
 Remove carrot and serve

This sauce is delicious with Parmesan cheese, olives and capers on top!  I store the left over sauce in mason jars. What we will eat in a few days goes in the refrigerator, and the rest goes in the freezer.


Food for thought on canned foods:
Is Canned Food Safe to Eat?, by Mark Sisson
Note: I have tried this sauce with organic jarred diced tomatoes. Just not as good. Canned tomatoes are about the only canned foods we eat, and not too often. So there you have it!