dinner, Lacto-Ovo Vegetarian gluten free
March 3, 2018
Delicious and nutritious - this recipe will make lots, so freeze it in appropriate serving sizes for another day. You'll never eat jar sauce again!
I like to serve this with gluten free pasta or better yet make it paleo friendly with zucchini noodles!
Keep in mind the serving size of the pasta should be no more than 1/3 of the plate the rest should be non-starchy veggies, such as a salad, broccoli, cauliflower....
1Place all ingredients in a large heavy bottomed pot
2Bring to a boil, reduce heat and simmer
3Let simmer for at least an hour up to 3 hours
4Blend until smooth with hand blender
5MEAT SAUCE: Cook meat separately in large frying pan add to sauce and simmer for an hour.
6VEGGIE SAUCE: Cook lentils separately, add to sauce and simmer for an hour.
4 x 28 ounce organic canned tomatoes
5.5 ounce can organic tomato paste
¼ cup fresh parmesan cheese
4 cloves garlic, whole
1 teaspoon dried oregano (or 1 tablespoon fresh)
1 teaspoon dried basil (or 1 tablespoon fresh)
1 teaspoon sugar (raw cane sugar or real maple syrup)
½ teaspoon sea salt
½ freshly ground pepper
¼ teaspoon cayenne pepper (or more if you like it spicy)
2 tablespoons of butter or olive oil
1 tablespoon balsamic vinegar or 2 tablespoons red wine
1 pound ground beef (for meat sauce)
2 cups cooked lentils (for veggie version)