Spaghetti Sauce


  • 2 poundsGround Meat (Beef, Italian Sausage, Turkey, Bison, whatever you want; a mix of 1lb ground beef and 1lb Italian sausage is great)
  • 1 YellowOnion, diced
  • 3 clovessGarlic, minced
  • 16 ouncestomato sauce
  • 28 ouncesDiced Tomatoes, drained, juice reserved
  • 6 ouncesTomato Paste
  • 1 Tablespoondried Basil
  • 1 tspdried Oregano
  • 2-½ TablespoonGarlic Powder
  • 2 TablespoonsOnion Powder
  • 1 TablespoonItalian Seasoning
  • 1-2 tspSea Salt
  • parmesan cheese rind
  • mushrooms


  1. In a large saucepan over medium-high heat, brown the ground meat until cooked through. Drain excess fat.
  2. Reduce heat to medium and add diced onion and garlic to the meat. Cook until onions are slightly translucent, about 5 minutes.
  3. Add tomato sauce, diced tomatoes, and tomato paste and stir to mix well.
  4. Add basil, oregano, garlic powder, onion powder, Italian seasoning, and salt. Stir well to combine.
  5. Reduce heat to Low, cover, and let simmer for about an hour. If you can wait 2 hours, that’s even better. The flavors will meld together even more.
  6. If your sauce is too thick, you can add some of that reserved juice from the diced tomatoes. I found that I didn’t need to but it’s a personal preference.
  7. Serve over Zucchini Noodles for the perfect Paleo Spaghetti.
Made by Brandon . If you find this project useful you can donate.