Pasta with home-made spaghetti sauce

This week, I set out to make pasta with a spaghetti sauce from scratch. I’ve noticed that my stomach doesn’t bother me as much when I eat home cooked meals, so I am trying to eat as much whole foods as possible. I thought I could whip up a sauce quickly, but it took me a little longer than I expected. 3 hours long! I rounded up all the ingredients I had in the kitchen and grabbed a few things from the market and this is what I came up with. I didn’t measure any of the ingredients. I experimented and just added a little bit of everything!

chopped veggies



Laura's Lean Beef

Ingredients for spaghetti sauce:

  • chopped garlic
  • chopped green bell pepper
  • chopped tomato
  • chopped onion
  • 1 can of tomato paste
  • red wine vinegar
  • sea salt & ground black pepper
  • oregano
  • bay leaves
  • thyme
  • extra virgin olive oil
  • raw sugar

This was my first time making meatballs. I usually cook the ground meat with the sauce, but I wanted to try it the old-fashioned way this time. I seasoned the meat, rolled it up into balls and browned it in a pan on the stove top. I was worried that the inside of the meat balls didn’t fully cook, so I added them to the sauce and cooked it on low for about twenty minutes. I think they turned out okay. I’m still alive. And my sister said it tasted yummy 🙂

spaghetti plate


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