Do Not Delete
This homemade spaghetti sauce is the ultimate pantry-friendly staple for nourishing weeknight meals. Made with ground beef, tomatoes, and green peppers, it’s rich, comforting, and totally customizable. Serve it over zucchini noodles or spaghetti squash for a gluten-free, blood sugar-friendly take on a classic comfort dish. Bonus—it freezes beautifully for easy future meals.
***All of my recipes are gluten-free, dairy-free, blood sugar-friendly, and gut-supportive. We are all different so you may need to make adjustments based on your body’s unique needs.***
Ingredients:
- 1 lb ground beef
- 2 tsp black pepper, divided
- 1 tbsp olive oil
- 1 tbsp onion powder
- 5 garlic cloves, minced
- 2 large green peppers, chopped
- 1 (28 oz) can crushed tomatoes
- 1 (28 oz) can diced tomatoes
- 1 (6 oz) can tomato paste
- 4 tbsp fresh basil, chopped
Instructions:
- In a large pot over medium heat, brown the ground beef with 1 tsp of black pepper. Once cooked, transfer meat to a bowl and set aside.
- In the same pot, heat olive oil. Add garlic, onion powder, and green peppers. Sauté for 3–5 minutes until the peppers begin to soften.
- Add crushed tomatoes, diced tomatoes, tomato paste, remaining 1 tsp pepper, and the cooked ground beef. Stir well to combine.
- Bring the mixture to a light boil, then reduce heat to low, cover, and simmer for 30–40 minutes.
- Just before serving, stir in fresh basil.
- Serve over spaghetti squash, kelp noodles, or spiralized zucchini.
Recipe Notes:
- Protein Swaps: Ground turkey, Italian sausage, deer, or plant-based crumbles all work well.
- Freezer Tip: Store sauce in individual containers for quick meals. Do not freeze with noodles.
- Veggie Add-In: Add shredded carrots or mushrooms to boost nutrition.
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