Jeni's Amazing Spaghetti Sauce

Spaghetti with meat sauce

Tomato Sauce, the long way: 
5lbs Fresh Heirloom Tomatoes
1lb Fresh Mushrooms of choice (Optional)
1lb Zucchini, chopped (Optional)
2 TBSP Food For Thought Farm Italian Seasoning
1 tsp Salt

Roughly chop your tomatoes, removing stems, and place in a heavy bottom pot with 1/4 cup water. Let tomatoes cook down for an hour, stirring often, over medium heat. Puree with a stick blender, add Italian Seasoning, mushrooms, and zuccihni. Continue cooking for another 20-30 minutes until veggies and mushroom are soft, add Salt at the end before serving. 

Tomato Sauce, the faster way:
Chop tomatoes in half, remove seeds, and grate tomatoes on cheese grater with the goal to be remove all the flesh and discard the skins. Place all ingredients in your heavy bottom pot and cook down quickly over medium heat, sitting often, for 30 minutes.

The Meat:

Sauté in 3 tbs olive oil: 1 chopped onion, 6 cloves garlic, 2 lbs fatty ground beef smash and stir frequently. Add herbs (a TBSP of Italian Seasoning) and 1 tbs sea salt, 1 tbs granulated garlic and a few punches of ground cumin.

Sauté until meat is fully cooked. 

And your amazing homemade sauce, and a few TBSP of tomato paste if you want it to be super thick. And 1-2 tbs honey

Stir well, let simmer for 5 minutes or so to combine all the flavors.

Taste, add salt or pepper as needed. If it’s too tart add 1 tbs honey. If it’s too sweet add a little salt. If it’s too salty, add more sauce or honey or a small amount of cream or soft white cheese.

Also, I usually add minced or grated veggies to my sauce when I add the onion and garlic to the oil. The kiddos and grandmas have no idea and it’s delicious. My faves are minced button mushrooms, shredded zucchini, diced green peppers, etc.

Enjoy! I prefer lentil noodles, zoodles, or rice noodles.

~jeni