Mom's Home-Style Spaghetti Sauce
1 1/2-2 pounds ground beef (depending on how meaty you like your sauce)
1/2 cup chopped onion (or one small-med onion)
3 cups water
1 (12 oz.) can tomato paste (organic is best, just check ingredients)
1/2 tsp honey (optional, it's just enough to cut the acidity of the tomatoes)
1 1/2 tsp each basil and sea salt (or you may use less salt if you like)
1 tsp each garlic granules/powder and oregano (I go scant on the dried oregano leaves, it can easily overpower)
1/2 tsp ground black pepper
2 bay leaves
Brown the ground beef and onion in a frying pan. In a large saucepan combine remaining ingredients and stir, add drained ground beef and onion mixture to the sauce ingredients. Bring to a boil and let simmer for at least an hour, several hours is even better. Simple, Easy, Tasty.
Spaghetti SquashServe over baked Spaghetti Squash. To bake, I just cut them in half length wise, scoop out the insides place cut side down in a roasting pan fill with water to about 1/2 inch and bake at 350 degrees for about 45 minutes or less. It really depends on the size of your squash and your oven, it is done when the shell is soft when you touch it, or dents in easily. Remove from the oven cool slightly and scoop out your "spaghetti".
For a side dish we had Sauteed Italian Zucchini and yellow Squash.
Slice some zucchini and some yellow squash, about half and half. Add it to a pan with some olive oil in it, slice an onion, some sweet peppers and add that too. Saute until desired texture is achieved, add some basil, oregano, sea salt and pepper to taste. Serve and enjoy. Pin It