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Friday, March 1, 2013

Spaghetti sauce with added Gluten free meatballs

We enjoyed this tonight and I found some fresh GLUTEN FREE MEATBALLS at my local store--that made me happy  . I added a 2 links of mild Italian sausage as well. It has been ages since I have had a sauce with meat!
Makes about 7 cups.

1/2 a stick of celery chopped finely
onion--a tablespoon or two chopped fine
1 Tab olive oil or more if needed
7 cloves of garlic sliced
6 ounces of tomato paste
1 (28 ounce can) of crushed tomatoes (fire roasted kind are best)
2 (28 ounce cans each) of tomato puree   
1/2 teaspoon of fresh ground pepper
1/2 teaspoon of  salt
2 teaspoons of dried basil
1 teaspoon of sugar and a bit of agave nectar

Saute the celery and onion in olive oil  for a few minutes until they start to be tender. Add the garlic  cloves and let those get tender. Be careful not to burn! Add the tomato paste and let it heat up for a minute or 2 with the garlic mixture. Add the rest of the ingredients and simmer on a low setting for 3 hours. You can add whatever meat you desire --I cooked the meatballs and sausage separately in the oven , drained off the fat and added them to the sauce and let them simmer in the sauce. (with the Italian sausage after cooking it in the oven I also simmered it in water for a couple of minutes to get rid of a bit more fat).

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