Spaghetti Sauce

You are probably thinking that it's a little strange to post a recipe for spaghetti sauce, right?  I can just hear so many people say something to the effect of, "Just put some meat in some tomato sauce and call it good." Or even worse, "I just use Ragu sauce out of the can."  There are better ways to make spaghetti sauce!  And I am going to attempt to tell you how.  This is my own developed recipe inspired by years of cooking in the kitchen with my dad.  And if that is not enough, everytime I make spahetti, my husband says that I make the BEST spaghetti sauce.

Just a side note first for all off you that are thinking that spaghetti sauce goes with pasta and pasta is NOT low carb.  To that I say you do not have to put spaghetti sauce on pasta!  Try cutting some zuchinni into pasta sized stips or ladeling some yummy sauce over some spaghetti sauce.  Or you can be like us and do the occasional cheat and use pasta.  BUT this is where the unrefined part of this all comes in.  When we cheat on the low carb it is whole wheat/whole grain pasta.  Long gone are the days of pasta made from refined flour.  So remember think outside of the box or think unrefined.

So here's what you will need:
1 22 oz can of Tomato Puree (pass up the tomato sauce and get the puree...trust me!)
1/2 onion chopped
1 green pepper chopped
yellow mustard
balsamic vinegar
Italian seasoning
oregano
parsley
garlic
salt
pepper

As you will notice there are several of these ingredients where the amounts are not specified.  That is because I don't measure when I make this.  Hence the I will "attempt" to tell you how to make this....

You will need a skillet about 10-12 inches in diameter and 2-3 inches tall.  Start by cooking the ground beef with salt and pepper to taste (but please don't actually taste it when it is raw...just guess).  When that is done through in the onion and green pepper and cook until they have started to soften.  Pour in the tomato sauce and stir.  Now come the fun part.  I use about a tablespoon of mustard and about a tablespoon of balsamic vinegar.  Some of you might think I am crazy for putting vinegar in spaghetti sauce, but just trust me.  Take the Italian seasoning and sprinkle a good covering over the entire top of the sauce.  Oregano and parsley are both stronger spices so use the amount that would be about the size of a quarter in the palm of your hand.  Sprinkle a light dusting of garlic over the top of the sauce.  Stir all spices in well.  This next instruction is the most important part of spaghetti sauce so don't skip it.  Let the sauce simmer for at least 20 minutes.  Simmering will drastically change the flavor of the sauce and I can't guarentee that it will be good if you don't simmer it.

Then voila you are finished! (I forgot to take a picture, sorry)  One last word of advice...don't be afraid to adjust the seasonings and such if you want.  (Just leave the vinegar and the mustard though....TRUST ME....)