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    Time Out for Pasta!

    May 7, 2008 by Brandy Vencel

    I‘ve been working on a summer marinara or meat sauce for a while now. I was looking for something light. We like pasta around here, and typically have something pasta-related once per week. {The kids always use brown rice pasta to avoid the allergy problem, so we are all happy! I even found brown rice spaghetti recently at Trader Joe’s.} I have three or four basic pasta sauce recipes, two of which I make often {a red wine sauce and a stick-to-your-ribs chunky meat sauce}.

    Neither of these work well with my morning sickness.

    However, I have now perfected a light sauce using olive oil that is perfect for our needs. It doesn’t seem as hot, which is nice now that the temperatures are rising. In fact, today I ate some cold out of the fridge in a moment of insanity. It was good. Leave out the meat, and I think it’d qualify as a pasta salad if you needed it to.

    Here’s the recipe:

    GFCF Summer Red Sauce
    Ingredients:
    1 lb ground beef, browned {I don’t drain my meat since we have a generally low-fat diet and children need a lot of fat for growing. The meat, by the way, is totally optional}
    1/3 to 1/2 cup extra-virgin olive oil {unfiltered if you have it}
    5 cloves garlic, minced
    2 tsp. dried basil
    2 tsp. dried oregano
    2 tsp. dried parsley
    1/2 tsp. sea salt
    1/2 tsp. black pepper, ground
    2 cans {28 oz. each} diced tomatoes {if you have a sensitive child, check your labels!}
    1 can {15 oz.} tomato sauce {again, check the labels}
    1 can {4 oz.} sliced mushrooms, drained {you could do two cans, but my kids aren’t big on mushrooms}

    Directions:
    Put all your ingredients in a giant pot and simmer for about 15 minutes. Serve over pasta!

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    2 Comments

  • Reply Brandy May 13, 2008 at 3:17 pm

    You know, that really would be easy enough, especially if I dumped it in my crockpot after lunch and just let it simmer until dinner.

    And I am more than willing to add sugar, honey, anything sweet. 🙂

    Thank you for making me more authentic. 🙂

  • Reply G May 13, 2008 at 2:52 pm

    The Italian in me has to challenge you to simmer your sauce for 1 -3 hours (make sure you put a tsp of sugar or honey) and it will be SO good! When you cook it longer, the tomatoes lose some of their acidity.

    Love,
    gina

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