Spaghetti sauce is one of my favorite things to make because you can experiment with it so much, and it really doesn't matter what you throw in, the kids will still eat it! That's a win-win. LOL
Tonight's sauce was a real winner so I for sure have to write it down. I think it was one of the best I've made. I'll list how I made it. If you don't have everything I put in, several items can be omitted and it would still taste great.
2 Tbsp. olive oil
1/3 onion, chopped
1 carrot, pureed
3 cloves garlic
1 qt. home canned tomatoes
3 Tbsp. ground bean flour
Put olive oil, onion, pressed garlic, and pureed carrots in a saucepan and turn to medium. Cook together until onions start to soften. Then add pureed tomatoes and bean flour. Finely mince the oregano, thyme, and spinach. Add to sauce. Add salt and pepper to taste. Let sauce simmer for about 20 minutes while you prepare the pasta.
What I do:
- I use my magic bullet blender to puree the carrots and tomatoes. The carrots help to thicken the sauce. If you don't have bottled tomatoes, use 1 8oz can of tomato sauce and 1 1/2 cans of water.
- If you don't have bean flour, just omit it. It adds protein and helps to thicken the sauce if you use it. To prevent lumps, I put the bean flour in a separate bowl and add a little sauce at a time to the flour and mix it together. When I get it to pouring consistency, I pour it back into the saucepan and mix it all together with my spaghetti sauce.
- If you don't have fresh herbs, use dried ones out of your cupboard. :) Spinach can be omitted if you don't have it on hand as well.
- I use my wheat grinder to grind navy beans into flour. Then I add it into recipes as a thickening agent.
Put noodles on the plate and sprinkle cheddar cheese on top, so it melts a little.
Last, top with parmesan cheese.