Happy Friday! Phew, another paleo week for the books — and if you follow along on social, I shared a major milestone this week, too. I’m officially back down to my pre-pregnancy weight. Insert happy dance here!! It feels good to be making healthy, clean choices and seeing the results. And on that note, I wanted to share an easy homemade paleo pasta sauce recipe that I’ve been making lately. We regularly have some version of sausage and peppers on the menu during the week — and this sauce recipe has changed the game for me. I’ve doctored with the recipe a bit to be super paleo friendly, and it’s not only super simple but SERIOUSLY SO GOOD.
I have to admit that up until recently I never thought about whether or not my sauces or dressings had sugar. But having omitted sugar from my diet, I can now truly taste the difference. This sauce has the natural sweetness of tomatoes which makes for such a fresh, yummy taste without the overwhelming sweetness and added sugar from many store-bought sauces.
This sauce recipe is super versatile for a paleo or low-sugar diet and is also a great homemade option that uses many of the common ingredients you probably already have in your pantry. Whether with spaghetti squash, peppers and onions, sausage, on top of grilled chicken, turkey meatballs, or mixed with ground beef over a bed of zoodles, this sauce has all the delicious Italian flavors that I love without the added sugar from your typical jarred pasta sauce.
– 1 tablespoon of ghee
– 1 large yellow onion, chopped
– 2 garlic cloves, chopped
– 2 green bell peppers
– 1 red bell pepper
– 1 28 oz can of crushed tomatoes with basil (no sugar added)
– 1 6 oz can of tomato paste (no sugar added)
– A large handful of fresh basil, chopped
– Garlic powder
– Salt and pepper
– Dried oregano
– Other yummy optional additions: sliced black olives, mushrooms, spinach, quartered artichoke hearts, etc.
On medium heat, saute your onion and garlic in melted ghee. Once the onions have started to sweat, add your bell peppers. Stir for several minutes until peppers are semi-softened. Add the can of crushed tomatoes and tomato paste, stir to combine. Sprinkle in your fresh basil and spices (be generous but not too heavy handed); mix to combine. Cover and set to simmer on low for 30 minutes. The end. Yes, it’s really that easy! Once served, I usually sprinkle my dish with some crushed red pepper for a little kick.
I think I’m going to try this with some celery, carrots and minced beef or pork next week. A bolognese of sorts! Well, minus the cream. Have a GREAT weekend! xo
PS – Check out this Wayfair post featuring 10 bloggers’ recipes (this one included!) which represent different popular spices around the world.