Spaghetti Sauce KETO (me)

This keto spaghetti sauce is a thick, rich, and versatile sauce that is perfect over pasta, proteins, or even vegetables! Made with simple ingredients, you won’t believe it is low carb! 2 grams net carbs per serving. 

Servings: 12   |  Net Carbs: 2

Let's talk about tomatoes...

It's so important to use quality tomatoes!  My favorite is San Marzano tomatoes.  Yeah, they are more expensive but so worth it.  I could eat them straight out of the can! I either get whole and break them apart with my hands (good stress reliever) or a potato masher.  Be careful, they squirt!  I like to have diced on hand too.  You can mix 1 can crushed with another whole or diced for more texture.  Once you taste the difference of San Marzano. you will never go back.  Most canned tomatoes are peeled in chemicals.  San Marzano comes from a specific region in Italy.  Make sure you don't get fooled by a can that says "San Marzano Style".  That's NOT San Marzano!  Here's my favorites that are certified:

Ingredients:

Onion– Adds a lovely flavor to the sauce, especially when paired with garlic. 

Celery– Thickens the sauce and adds some green. 

Garlic– A must for any good tomato-based sauce. 

Olive oil– Use garlic or chili-infused oil for some added punch. 

Crushed tomatoes– Most grocery stores stock Italian-style crushed tomatoes, which are preferred. If you can only find the standard kind, that works well too. Just be sure there is no added sugar in the canned tomatoes. 

Granulated sweetener of choice– Just a dash to bring out the sweetness of the tomatoes. 

Basil– Fresh is preferred, but dried can also be used. 

Italian Seasoning - essential in this sauce

Crushed red pepper flakes (optional) I like add some heat.

Salt and pepper– To taste. 

• 1 small onion finely chopped
• 2 stalks celery finely chopped
• 2 cloves garlic minced
• 2 tablespoon olive oil
• 2 28 oz cans crushed tomatoes
• 1/4 cup basil roughly chopped
• 1 tablespoon Italian seasoning
• 1/2 teaspoon salt to taste
• 1/2 teaspoon pepper
• 1 tsp red pepper flakes 

Instructions: 

Start by finely chopping the onion, celery, and garlic. In a medium pot, add the olive oil and place it over medium heat. Once hot, add the chopped vegetables and sautéed until soft and tender. Add the remaining ingredients and bring to a boil. Once it starts to boil, reduce to low heat and let the sauce simmer for 40 minutes. 

Tips:

If you’d like to make a Bolognese sauce (Italian meat sauce), add 1 pound of ground beef or pork before adding the tomato.

For a thinner sauce, add the cooled sauce to a blender or food processor and blend until smooth. 

If you’d like an extra thick sauce, simmer it for up to an hour.

Storing and freezing:

To store: Pasta sauce should be stored in the refrigerator, covered. It will keep well for up to 2 weeks. 

To freeze: Place leftover sauce in a shallow container and store it in the freezer for up to 6 months. 

Source: Adapted from Big Mans World