My inner twelve-year-old is having a field day as I try to describe this spaghetti sauce recipe without sounding like a pervert. In fact, I give completely up, snicker away. It’s a thick and meaty sauce perfect over spaghetti noodles or sauteed vegetables for the gluten-free and low carb crowd. Personally, I prefer zucchini and yellow squash with garlic rather than spaghetti squash.
I frequently double, triple, or even quadruple this recipe, just remember you will need quite a large pot.
Since this recipe works so well for several other meals that our family loves:
Future-Heather always appreciates past-Heather’s efforts.
One of my favorite things for extra-flavorful spaghetti is to drain the noodles when they reach the al dente (just done) stage and then return them to the pot where they were boiled. Then I scoop several ladle-fulls of spaghetti sauce into the noodles and give it a good stir. This makes sure that all of the noodles get a good coating of sauce before serving.
I do this before I begin making the kids set the table, cutting the garlic bread, or even tossing the romaine lettuce with caesar dressing.
If you are currently on a very tight budget and only have access to ground beef, it’s ok to swap out all ground beef for the sausage, just increase your spices and maybe add a little bit of crushed red pepper if you have any on hand. This recipe also works well with meat substitutions like Beyond Beef. You can even bulk the recipe up using lentils. Again, you will want to adjust the seasonings to make up for what was not brought into the recipe by the sausage.
Please let me know if you have tried this recipe and what you think of it.