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Our family has lots of things we cannot eat due to health problems. So we change our recipes to suite. Here we make our family recipe (Italian), red sauce. Below is the recipe.
* This is gluten, soy, dairy, corn, and sugar free! It can be corn free if you use tomatoes with out corn or citric acid.
Red Sauce: Today we did
7 x 15oz canned tomato sauce (its better if you can find some with no spice or additives)
3 x 14.5 Oz diced Tomatoes
– Of course you can start with fresh tomatoes! Just cook longer, some cook for up to three days. Cook it down and get that water out.
* If you add a small can you tomato puree it thickens quicker, and more so with a small can of paste
Infused oil: see video https://youtu.be/uj8tpX5Ez_Y
1. Cut one whole onion into pieces that will be easy to remove from the oil and put it the oil that covers the bottom of the pan.
(we used coconut oil, of course normally we would use olive oil)
2. Slice four cloves of garlic into easily removable pieces
3. Simmer till garlic is dark brown (or desired amount) and remove onion and garlic for makers with SIbo. (up to an hour)
* If you do not have SIBO, skip this step and dice up 4 cloves of garlic or more, and one whole red onion. Saute them in Olive oil, and add meat and spices.
Sauce:
1. Add 1lb of ground beef
2. Add 3/4 lb sweet Italian Sausage
3. Add 3/4 lb Hot Italian Sausage
4. Brown in infused oil, with 1/2 Cup of Italian seasoning, or add an extra 1/4 cup of Italian seasoning right now (or to taste)
5. Add several grinds of a black pepper mill.
6. Add 7 cans of Tomato sauce, and 3 cans of diced Tomatoes
7. Mix together and bring to a simmer.
8. Cook on low for 6.5 hrs, stirring every 15 minutes to let steam out and to keep from burning. Cover mostly with a lid, allow steam to escape, also dump the water off the lid into the sink.
9. Stir well while it is cooling to keep the water out
9. Put over pasta, red lentil pasta, rice or any grain, or make Stromboli’s! Of course, use however you wish.
Italian seasoning:
1 1/2 teaspoon dried Oregano x 20 = 1/2cup + 2 TBSP
1 Teaspoon dried Oregano x 20 = 1/4 cup + 2TBSP + 2 TSP
1 Teaspoon dried Thyme x 20 = 1/4 cup + 2TBSP + 2 TSP
1/2 Teaspoon dried Basil x 20 = 3TBSP + 1 TSP
1/2 Teaspoon dried Rosemary x 20 = 3TBSP + 1 TSP
1/2 Teaspoon dried sage x 20 = 3TBSP + 1 TSP
Photo: Delicate Arch
Camera – Nikon D90
Aperture – ƒ/11.0
Focal length – 48.0 mm
Shutter speed – 1/400
Iso – 200
Flash (off, did not fire)
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