Our spaghetti sauce recipe is a great base for our Zucchini Boats, Zoodle Bolognaise or a Low Carb Shepherds Pie (topped with cauli mash).
SERVES 16 | Single serve 1.5 cups
INGREDIENTS
- 4 cups of beef stock or broth
- 1 medium onion, diced
- 6 cloves of garlic, crushed
- 1 tablespoon of marjoram, dried
- 1 teaspoon of salt
- 1.5kg of ground beef
- 3 cups of tomato puree (passatta)
- 1 teaspoon of pepper
- 2 tablespoons of basil, chopped
- 2 tablespoons of oregano, chopped
- 1 tablespoon of parsley, chopped
METHOD
- Place the beef stock into a small saucepan and simmer over medium-high heat until it reduces into 1 cup of liquid.
- In a large saucepan over high heat, lightly spray with coconut or MCT oil and add the diced onion, garlic, marjoram, and salt. Saute for 5 minutes, until the onions have softened and turned translucent.
- Add the ground beef and saute until browned. Reduce the heat to low.
- Pour in the tomato puree and reduced beef stock and simmer, uncovered, and stirring occasionally for 30-60 minutes. Until the liquid is mostly absorbed, leaving a thick and rich sauce.
- Add the remaining ingredients, check the seasoning, and add more salt or pepper if desired. Remove from the heat.
When cooled down, store in air tight container or portion out and freeze.
