My mom’s spaghetti sauce is delicious. It is sweet & thick & awesome. It’s sadly also loaded with sugar in the form of ketchup & chili sauce. I’ve been working on this for a while…and finally nailed it!

8 servings (approx 1 1/2 C)

  • 1.8kg lean ground beef
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 6 stalks celery, diced
  • 3 peppers, diced
  • 1 can of diced tomatoes
  • 1 can of plain tomato sauce (just tomatoes, no spices or added sugar)
  • 1T basil
  • 1T oregano
  • Pink salt
  • Pepper
  • 5-6 large stevia leaves (if you don’t want to use stevia you could sub 1-2T honey, maple syrup or straight up sugar!)

In a large skillet or pot brown the beef, add in onions & garlic and cook on medium. Add in celery & peppers & dried herbs. Cook to tender crisp. In a blender take 1C of the tomato sauce & blend up the stevia leaves (I threw in some fresh basil too). Add to the skillet along with the diced tomatoes. Being to bubbling & allow to summer uncovered while you cook the pasta or spaghetti squash!

I had mine on spaghetti squash & the boys devoured theirs on lentil pasta. It was a huge hit!