If you are looking for a delicious spaghetti sauce, this is it! I’m telling you, this is so delicious! The trick…as always…low and slow. low and Slow. The tomatoes matter too. Start with Roma’s. The best time of year to make it is summer with ripe Roma’s fresh from the garden. Mmmm.

Start by taking the Roma Tomatoes, wash them well and slice them in half. Place them on a baking sheet and sprinkle them with salt, pepper, garlic, and Oregano. Season to your liking. Then place in an oven set at 225* for 2-4 hours. Once they have cooked, let them cook and gently peel the tomato skins and place in a bowl.

In a sauce pan on medium high heat, cook the ground beef until brown. Drain any fat. Add in the onion and cook with butter/oil until translucent. Add garlic and cook for one minute. Add in the bowl of cooked Roma tomatoes. Add the two cans of tomato sauce. Simmer on medium heat. Once the sauce has been heated through well, using an immersion blender, blend the sauce until a beautiful creamy texture forms. Once completely blended, add the mushrooms and basil last. Stir well and serve. This sauce is great as s spaghetti sauce but also excellent for lasagna, chicken Parmesan or even pizza. Truly, it’s so good you could just eat it with a spoon.

Fresh Pasta Sauce from Scratch

Recipe by BYLM – Recipe by Lisa MarieCourse: DinnerDifficulty: Medium

Servings

8

servings

Prep time

20

minutes

Cooking time

3

hours 

20

minutes

Total time

1

hour 

10

minutes

Ingredients

• 1/2 lb gluten free ground chuck
  

• 1/2 small white onion

• 1 TBSP gluten free butter or Olive Oil

• 2 cloves of fresh garlic, minced

• 15-20 fresh Roma Tomatoes seasoned & roasted 2-4 hours (I have also used garden fresh roma tomatoes that have been canned)

• 2 Cans of gluten free tomato sauce

• 1 can gluten free mushrooms, diced small

• 1 TBPS fresh chopped basil (more or less to taste)

Directions

• Preheat oven to 225*. Slice Roma tomatoes in half and lay out on a sheet pan. Season with olive oil, salt, pepper, garlic powder and oregano. Roast 2-4 hours until roasted and tender. cool and peel skins gently. Reserve tomatoes without the skins in a bowl.
• Brown the meat and drain, set aside.
• Sweat onions in butter over medium heat in the same pan. add garlic and cook until fragrant. Be careful not to burn or you have to start all over.
• Add the fresh roasted whole tomatoes and cook until they break down.
• Add two cans of tomato sauce and bring to a simmer.
• Using an immersion blender, pulse until well blended. Stir in mushrooms, and fresh basil.

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