Easy From-Scratch Pasta Sauce
Easy enough to make after a busy workday, pair with Italian veggie meatballs
Servings 6
Equipment
- Medium pot
Ingredients
- 4 stalks celery, diced (use 1/2 chopped onion if tolerated)
- 1 tbsp extra virgin olive oil
- 8 oz baby bella mushrooms, diced
- 1 cup shredded zucchini OR 3 handfuls baby spinach
- 1 tsp sea salt
- 1/2 tsp ground black pepper
- 2 cans organic tomato sauce (15 oz. cans)
- 1 can organic diced or crushed tomatoes (15 oz. can)
- 1/2 cup water
- 2 tsp Italian seasoning
- 2 tsp dried basil
- 1 tbsp fresh parsley (sub 1/2 tbsp dried parsley)
- 3 tsp coconut sugar
Instructions
- Prepare the veggies: dice celery or onion and mushrooms. Shred zucchini or wash baby spinach.
- Heat extra virgin olive oil over medium heat in the pot. Add celery OR onion and saute for 5 minutes.
- Add the diced mushrooms, sea salt, and black pepper. Saute for 5-10 minutes.
- Pour in the tomato sauce, diced tomatoes, and water, and stir to combine. Add the Italian seasoning, dried basil, parsley, coconut sugar, and zucchini OR spinach. Stir to combine.
- Bring to a low boil, then reduce heat to low. Cover the pot and simmer for at least 30 minutes. Stir periodically to make sure the sauce doesn't stick to the bottom of the pot.
- Add in Italian Veggie Meatballs and combine.
- Serve over your favorite gluten-free pasta or vegetable noodles, topped with nutritional yeast if dairy-free, or grated Parmesan or Romano cheese.