If, a few months back you would have told me would have ten snow days this winter, I probably would have laughed! But here we sit, the boys and I are enjoying snow day number ten. The school year has been extended to June 24, practically July. Unbelievable.
Additionally unbelievable is the zeal with which this dinner was eaten, by the whole family, but especially my three-year-old. I don’t think he even noticed that his “noodles” were green. He effectively ruined the shirt he was wearing, but Eli was enjoying himself so; I let him go for it.
I remember my mom always making our pasta sauce growing up. I paid attention and have continued the tradition. I often make my tomato sauce helter-skelter, and it’s usually pretty good, but this time around it was great. I even kept track of what I threw in the pot so I can share it with you. Hooray! Happy Monday and I hope you enjoy this Tomato Sauce with Sausage {PALEO}.
Tomato Sauce with Sausage {PALEO}
Ingredients:
- 1 pound sweet Italian sausage (no nitrate, nitrites, additives, etc.)
- 1/2 large onion, chopped
- 3 cloves garlic, diced
- 15 ounce can tomato sauce (no sugar added)
- 14.5 ounce can fire roasted diced tomatoes (no sugar added)
- 1 Tablespoon basil
- 1/2 Tablespoon oregano
- 1/2 teaspoon salt
Directions:
- Brown the sausage in a medium sized sauce pan over medium heat. When the sausage is cooked through, remove it from the pan and set aside. Make sure to leave some fat in the pan.
- Add the onion and garlic to the pan, cook until the onions become translucent and soft.
- Add the tomato sauce, diced tomatoes and spices.
- Stir the sausage back into the sauce.
- Bring to a simmer, let simmer for an hour or so, until thickened to preference.
- Serve over zucchini noodles (see below). Enjoy!
Notes:
You can do a quick internet search and find lots of different ways to prepare zucchini noodles. This is what you need to know, in my opinion:
- A spiralizer or julienne peeler is essential.
- After turning your zucchini into noodles please, please, please let them sweat in a colander for 20 minutes. Sweating is achieved by salting the noodles, tossing them about and letting the excess liquid release.
- One your noodles have completed the sweating process, rinse them and then do a through job drying them using a(lot) paper towel(s).
- Cook the noodles in dry skillet that’s been heated to medium high for 1-2 minutes.
- For best taste, turn the heat down to low and add a tablespoon of olive oil to the pan. Stir the noodles gently to coat. Season with salt and pepper.
fcubed 