Makes a large pot of sauce with 8-10 servings. Leftover meat sauce freezes well in a ziploc freezer bag.
Ingredients:
2 lbs ground beef
1 onion, diced
3 stalk celery, diced
12 mushrooms, quartered
1 green bell pepper, diced
1 T garlic, crushed
1 T balsamic or apple cider vinegar
1 T honey or maple syrup
1/4 cup Italian seasoning
1.75 L jar prego pasta sauce
796 ml can diced tomatoes
156 ml can tomato paste
1 lb (454 g) package gluten free pasta
grated cheese of your choice
Instructions:
1. Brown the ground beef in a large pot over medium high heat.
2. Add onion, celery, garlic and spices, and saute till onion is translucent and celery is tender.
3. Add mushrooms, bell pepper, garlic, herbs, honey & vinegar. Saute till mushrooms are tender.
4. Add pasta sauce, diced tomatoes, and tomato paste. Stir gently, bring up to a gentle boil and turn down to low heat, simmering for 30 minutes.
5. While spaghetti is simmering with the lid on, prepare a whole package of gluten free pasta. Follow instructions on package.
6. Serve pasta topped with hot meat sauce, and garnished with grated cheese.
Plum Hill 