A tomato-based meat sauce with some of the acidity removed.
I’m going to share my “recipe” for spaghetti today. It’s one of those, not-really-a-recipe, kind of recipes though. My mom taught me to make this and she never used a recipe either.
Actually, I use this same sauce, with only slight changes, for lasagna too. Don’t be scared off by the zoodles (the green strands). This is my normal spaghetti sauce that I serve over angel hair pasta but since I’m on keto right now, we are having it over the strips of sauteed zucchini.
So this is super simple. Start by browning one pound of ground meat. I use ground turkey right now. Season with some salt and pepper. Add one 6 ounce can of tomato paste. Then fill the empty can with water and add it as well; add one more can of water and combine.
Now the important thing is to add about 1/8th of a teaspoon of baking soda. Stir it around. It will bubble up and remove some of the acidicness. (Yeah, that’s probably not even a word. ) If you cook this in a cast iron skillet like I did, don’t let it simmer very long with the baking soda in it or it will darken on top. It doesn’t do this in any other skillet or pan that I know of.
Serve over pasta or zoodles or whatever you choose.
- 1# ground meat
- onion powder
- garlic powder
- 6 ounce can tomato paste
- 16 ounces canned tomato sauce
- 1/8 teaspoon baking soda
- Shredded cheese or Parmesan cheese (optional)
- 1/3 cup diced green, red, orange, or yellow pepper (optional)
- 1/3 cup diced onion (optional)
- 1/2 cup diced mushrooms (optional)
- Brown the ground meat. (Can add the veggies to cook with the meat or saute separately.)
- Season with salt and pepper.
- Add tomato paste. Fill empty can with water (two times) and add to meat and tomato paste.
- Add tomato sauce.
- Sprinkle with onion powder and dash with garlic powder.
- Bring to a simmer.
- Add the baking soda.
- Serve over zoodles or pasta.
Until next time, God bless,