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Looking for a Really Simple Spaghetti Sauce

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  • Looking for a Really Simple Spaghetti Sauce

    I'm looking for a simple spaghetti sauce I can put together quickly. I have some leftover meat bits I salvaged from making beef broth and I'd like to mix the sauce and meat together and put some over spaghetti squash for dinner. Any leftovers I'd like to be able to freeze May be there is some other sauce that would work better. Had a look at primal pizza sauce but it didn't seem like it would taste right for spaghetti squash. I would have done my own search but that function absolutely defies me. I gave up!
    Last edited by Rosemary 231; 11-26-2011, 06:04 PM.

  • #2
    An easy spaghetti sauce is: Olive oil about 1/4 cup, add chopped garlic clove to flavor (but not brown) then remove the garlic. Add 1/4 cup parsley, some oregano and thyme and stir them into the oil for about 5 min. Add 28 oz. can crushed tomatoes and simmer for 15 min or so to develop the flavors. Salt and pepper to taste. This makes a basic, plain tomato sauce that you can add meat, veg, whatever to and have whatever version you like. Freezes great.
    Life is an ongoing Experiment of One, so here's to science!

    My Primal Journal: http://www.marksdailyapple.com/forum/thread37576.html

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    • #3
      Thanks so much! Its hard to get easier than that. Most of these ingredients are usually on hand in one way or another and I don't have to run out to the store. You mentioned not letting the garlic burn. I try to be real careful about that so it won't get bitter.

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      • #4
        1 small can of tomato paste + coconut milk + a dozen shakes of a bottle of Italian spices + salt & pepper.
        You lousy kids! Get off my savannah!

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        • #5
          Thanks, simple as asked! How much coconut milk?

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          • #6
            Olive oil, minced garlic, chopped tomatos, oregano, basil.

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            • #7
              Originally posted by Rosemary 231 View Post
              Thanks, simple as asked! How much coconut milk?
              Not too much, maybe half a cup. The sauce is very heavy as you can imagine and it takes some mixing.
              You lousy kids! Get off my savannah!

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              • #8
                Thank you everyone. This is so much simplier than I thought. Rest of the family is not primal and takes their spaghetti sauce out of a jar. Best I can do is make it for myself.

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                • #9
                  dkd2001's method is exactly how I'd do it.

                  On special days when I have a lot of tomatoes, just just a cross into the skin on the base, immerse in hot water for a few minutes, skin, chop in half, remove the seeds and gently cook out until the flesh has pulped down.

                  The key with tomato is not to high cook. Just a good simmer. Longer is better.

                  For real depth of flavour, good sea salt really boost the sweetness in the tomatoes.
                  Paul
                  http://www.pjgh.co.uk
                  http://www.livingintheiceage.co.uk

                  "... needs more fish!"

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                  • #10
                    Most of these ingredients are usually on hand in one way or another and I don't have to run out to the store .

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                    • #11
                      Marcella Hazan's tomato sauce is the best tomato sauce ever.
                      It's also the easiest.

                      28 oz can of peeled tomatoes
                      1 onion, peeled and halved.
                      7 oz/5 TBS butter.

                      Put all ingredients in heavy saucepan. Simmer over low heat, no lid, for 45 minutes or so. Remove onion halves. Serve or fridge or freeze.
                      Last edited by thyme; 11-29-2011, 06:12 AM.

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