Clean Spaghetti Sauce

This is our secret family recipe for red sauce. It originated in 1970 from a lovely family in
Ft. Wayne, Indiana. This is the meat free version, however you can add your own in if you like.
I also made a change and used turbinado Sugar or Stevia in the Raw for our Sleek Body foodies. The photos below are a doubled batch.  Let me know how you like it!


Heat in heavy pan or dutch oven then add the following and saute in olive oil
1 small onion, chopped
1/2 pound  Portabellas (or any mushrooms)
1/2 green pepper, chopped or diced.


Add: 1 (28 oz) can of  organic tomatoes
1 (10.5 oz) of organic tomato puree (you can use fresh if  you like).
1 (12oz can of tomato paste)
2 Tablespoons of Low sodium Worchestershire sauce
2 Tablespoons of vinegar
2 Tablespoons of sugar (I use either turbinado or Stevia in the raw)
1/4 teaspoon black pepper
1 teaspoon celery seed
6 bay leaves
1/4 teaspoon cayenne pepper
1 1/2 Tablespoons garlic salt
1 heaping teaspoon of Oregano
1 heaping teaspoon of basil




Simmer in your crock pot uncovered for at least 3 hours.  Remove Bay leaves. Puree with immersion blender and serve over pasta, spaghetti squash or use for dipping garlic bread if you're not afraid of carbs.   

Saute onions, mushrooms and peppers

add spices to tomato mixture 

Add sauted vegetables to sauce 

Simmer for  at least 3 hours and make sure to
use your immersion blender before serving.