Less Tomato Spaghetti

Cool fall weather sure makes me hungry for hot comfort foods!  What about you?

My husband, eating a free sample of Kettle Korn. We managed to avoid all the over junk food, Praise God!

Yesterday we went to a fall festival in our area and man when we got home we wanted something hot in our tummies!

So, when we got home I whipped up some of my homemade spaghetti!  Yummy!

Here’s the recipe for Less Tomato Spaghetti SauceIt’s also under Main Dishes at the top of the page.

This sauce is called “Less Tomato Spaghetti Sauce” because my husband and I both don’t digest tomatoes well, so I came up with this recipe and it settles well with us.  This recipe only calls for 3 0z. of  lean organic ground beef, we don’t use a lot of beef at our house, but with the added mushrooms, it is very chunky and filling.

Makes 2 large servings:

Start cooking the spaghetti noodles.  We use  Tinkyada Brown Rice Noodles.  I put in 2 bunches (about the diameter of a quarter) in pot of boiling water.  Boil for about 15 minutes or until tender.

While noodles are cooking, brown 3 oz. organic beef with 1/4 cup diced organic onion, 1 clove crushed garlic, 1/2 cup chopped organic mushroom, and a sprinkle of  sea salt  in 2 Tablespoons of Organic Extra Virgin Olive Oil.

When ground beef is browned and vegetables are tender, add 1 rounded teaspoon tapioca flour to mixture.  Stir and add 1/2 cup Muir Glenn Organic Tomato Puree* 2/3 cup water, 5 drops liquid stevia, a little garlic powder, and salt to tasteStir and heat thoroughly until sauce is slightly thickened.  It’s important not to cook the sauce more than 10 minutes  and not to boil sauce over high heat because the tomatoes and mushrooms will break down into FGA (free glutamic acid or MSG) if it’s cooked too long.  One day we had someone stop by just when the sauce was ready to eat and I kept it warm for about an hour.  I had a migraine by that evening!

Serve the spaghetti sauce over noodles. I will sprinkle some Organic Italian Seasoning on mine. We don’t use cheese.  Parmesan cheese is high in FGA and Mozzarella has some FGA in it, so we feel better just not using cheese at all.


*I just wanted to add a note about the Muir Glen Tomato Puree.  The ingredients do list citric acid which can contain FGA, but we haven’t had any reactions from this brand of tomatoes.  I have tried other name brands as well as WalMart’s brand that did not include citric acid as an ingredient on the label, and still had reactions from them.


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