Spaghetti sauce that doesn’t just please the tummy

I am not sure about you, but having a meal that is not just tasty, but also eye appealing and nose friendly is major bonus points. It creates a trifecta of perfection in my opinion. Perhaps I’m being overly passionate and descriptive as I’m known to do. Either way I truly believe you should give it a shot.

When I went to share this photo my husband said, “That does not do it justice.”
He had seconds and took leftovers the next day, so I hope it’s that good for you too.

Normally I know a lot of people that can whip up sauces and sautés like it’s just another Tuesday, but lately there have been a lot of firsts for me and making my own sauces was one. To be honest I feel like I am now always trying to learn new sauces or marinades.

I won’t lie, I still am not sure if I put everything I should for the sauce or if it is suppose to have certain ingredients. I’ve never looked up a recipe nor have I received one from someone. I just assumed this made sense and that might sound weird, but I went with it.

The first time I ever made a spaghetti sauce it was just for myself. My husband and daughter at the time were both still consuming meat meals, so things were prepared separately. I used a ton of veggies and even added whole beans. I had no tomato paste and was just winging it. Well the sauce turned out awesome. A little thicker than normal sauce, but I enjoyed it enough to eat left overs the next day.

The second time I made a spaghetti sauce i also did not have tomato paste, so I blended white beans with a dab of olive oil to create a paste. It worked! Vwa-la I had a thickener with some different flavor. The sauce turned out amazing, but the white bean paste threw the color off making it orange. My toddler was not appreciative of the creativity due to her sensitive visual eye for foods. Lesson learned.

This time I made it with a tomato paste and tried to keep things as simple as possible. This time I measured my ingredients in order to share and in hopes to make this a more regular recipe for the family. Gracie was a little thrown off due to the need of a tad bit more water dilution from that paste flavor. I also learned to just use one type of noodle for her. Yes, she is that picky. I tried mixing some chickpea noodles with whole wheat noodles since the wheat ones are her favorite, but the chickpea ones have a fantastic protein amount. Well just a heads up if you have a picky eater, they will be able to tell. Ha ha.

So I will know for next recipe to just dilute by adding an additional 1/3 cup of water. So for now I will share with you the way I made this sauce and add notes for additional water.

Ingredients:

  • 1 can 15 oz can of Diced Tomatoes
  • 3 oz tomato paste ( half of a can)
  • 2 cups Boca meat. (3 cups = 1 lb.)
  • 👉1/2 cup water ( This is what I used for this recipe, but I suggest you just use a full 3/4 cup for the water portion)
  • 1/2 cup Olive oil or oil of choice
  • 1/4 sweet onion or more if you like
  • 3 cloves garlic chopped
  • 1 tsp parsley, basil, thyme, oregano, salt, pepper, onion and garlic powder.
  • 1 Bay leaf (optional)

SCROLL TO BOTTOM FOR BONUS RECIPE.

Here are the spices I used. I would suggest fresh, but I did not have those on hand.
  • First thing you’ll want to do is preheat your pan to a medium heat. Use can use oil, I didn’t need to for sauté on my non stick.
  • Chop up your onion and garlic. Toss in your pan and cook until right before golden brown.
  • Combine your diced tomatoes, tomato paste, olive oil and water. Blend in blender for just a couple seconds to combine. I used a my ninja.
  • Add your seasons and sauté into the blender. Blend until sauce consistency. I don’t like chunks, so I blend until everything is well broken down. Also I would encourage using fresh tomatoes! We didn’t have enough to make enough sauce. You could use 3-4 medium beef tomatoes or 5-6 Roma’s and be good to cook those down for 10 minutes or so before blending.
  • Pour mixture back into your sauté pan. Put on simmer, add Boca meat and bay leaf.
  • Grab your noodles and boil those while the sauce warms with the Boca meat and absorbs the bay leaf flavor. We use wheat noodles, but I prefer chickpea noodles for the additional nutrition.
This is the Boca we use for spaghetti and tacos unless we have Impossible meat on hand.

👉Now for the BONUS Recipe. Toppings are a pretty great option to have and I know how tough it can be to have substitutes for condiments without spending a fortune. Violife is awesome cheese, but I will just not spend the money. So here I am sharing a way to enjoy some Parmesan without all any additives.

What you will need:

  • 1 cup raw cashews
  • 1/2 cup nutritional yeast flakes.
  • 1 tbsp garlic powder
  • 1 tsp salt
Here is what I used. I got the cashews off Amazon.
Here

Now you might not have a little coffee bean grinder, but that is what I used and I’m not sure what to advise outside of that. Perhaps a blender would work. You want that parm texture and look, so basically don’t over-blend. Use what you’d like and store the rest in the fridge for months in air tight container.

This will feed 4-6 people depending on serving sizing. Enjoy!

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