Yes, yes, spaghetti sauce is crazy simple to make. It takes time though. Lots and lots of time if you are making it from scratch. Lots and lots of tomatoes, too. I don't grow a garden because A) my apartment patio is the size of a postage stamp and B) I have the black thumb of death. I can breathe on plants and kill them.
Enter the quick meat sauce using *gasp* canned tomatoes. *cue the sarcasm* Oh, the horror.
1 lb extra lean ground chuck
1 medium onion, finely chopped (I cheat and use dried minced onion which means I can skip a step)
2 medium zucchini, chopped
10.75 oz can tomato puree
10 oz can Ro-Tel diced tomatoes and chiles (Mild or Hot depending on taste)
14.5 oz can peeled, whole tomatoes
1 T rice vinegar
2 T fresh lime juice (or 1/2 a lime, squeezed)
1 t sea salt
1 t black pepper
1 t dry mustard
1/4 t cumin
- In a large dutch oven, brown the beef.
- While browning, combine the tomatoes, vinegar, lime juice, and seasonings in a blender or food processor.
- Blend smooth.
- Add the onion to the beef.
- Cook until soft.
- Add the tomato mixture and zucchini to the beef.
- Simmer 30 minutes.
The original recipe is at TGIPaleo.