I really enjoy a nice pasta dinner now and then. I have always made my own pasta sauce even before I knew about my Celiac. My kids never had Ragu, yes they were spoiled, but I also snuck in some veggies into the sauce. I learned from an Italian caterer that carrots and zucchini add some natural sugars to the sauce and help cut down the acids from the tomatoes. Today I am sharing my kid friendly sauce and my new lighter version for today.
Then: Super Spaghetti Sauce
Grate: 2 carrots, 1 zucchini, and a few florets of broccoli or any veggies you enjoy.
Saute: In a large sauce pan combine 2 Tablespoons of Olive oil with a pinch of Italian herbs and begin to heat on medium high heat. Heating the herbs awakens their flavors. Add veggies to warmed oil and saute until softened.
Add: 1/4 cup brown sugar or agave. Stir until sugar is dissolved. If you have really observant picky eaters at this point you will want to remove the veggies from the heat and put in your food processor or blender and blend them until they are a smooth consistency. Pour them back into the pot and…
Stir in: 2 large cans of crushed tomatoes. (Del Monte, Contadina and S&W are all Gluten Free. Check local providers for more options) Season with salt and pepper to taste. Cook over low heat for about 20-30 minutes. *You can also add your favorite meats at this point.
Serve with your favorite pasta or use as a homemade pizza sauce. I would make big batches of this and fill mason jars leaving about an inch of clearance to the top of the jar. After cooling I would put on lids and place in the freezer. It was great to be able to pull some out and have a quick and easy meal in minutes.
Now: Chunky Veggie Sauce with or without meat
Cook: Your favorite meats…I like to use half ground chicken and half mild Italian Sausage (Caninos- made in Colorado). It is best to cook these two separately and then combine. The chicken cooks much faster than the sausage does and will dry out if you try to cook them together. Once they are cooked, set them aside. I like to cook a pound of each meat and save the leftovers in the freezer for a quick meal later.
Chop, grate and saute: I like to use grated carrots and summer squash, chunky chopped zucchini, & diced fresh tomatoes. Stir in the meat if you are adding meat. *Sauteed peppers, mushrooms and onions are also nice in this but they tend to upset my tummy. 😦
Stir in: about 1/4-1/2 can of pure coconut milk. This adds a bit of creamy sauciness to the mix and really adds the moisture needed to keep it from being too dry. Once everything is heated through serve over your favorite pasta or scoop up with your favorite bread.
Julie Bakes Gluten Free 