Updated: Aug 17, 2021

This recipe is INSPIRED by mom. Mom would make a big pot of spaghetti usually on Saturday nights or for dinner after church on Sundays when my father was home.

She would add browned ground beef to spaghetti and let simmer for hours on the stove. This is not my mom's exact recipe but truly inspired by. My version is low carb and no sugar added.


2 lbs tomatoes (quartered)

2 cloves garlic (minced)

2 Tbsp Olive Oil

2 Tbsp Basil (finely chopped)

1 Tbsp dried onion (minced)

1 tsp Oregano

1 tsp Onion Powder

1 tsp Paprika

1 tsp Sea Salt

Cracked Black Pepper

1 Tbsp Monkfruit

1 - (6 oz) can tomato paste

6 oz water


Add olive oil to pot. Add garlic and onion to oil and brown. Add quartered tomatoes. Heat on stovetop for 10 minutes. Stir. Add basil, oregano, onion powder, paprika, sea salt, cracked black pepper and monkfruit.. Stir and incorporate all together. Heat on stovetop for about 10 minutes on medium heat. Stir. Reduce heat to low and simmer for 20 minutes. Stir. Mash down the tomatoes using a potato masher. Add the tomato paste and water. Stir. Simmer on low for another 20 minutes. Stir.

Makes 32 oz. -- 1/2 c per serving -- 8 servings


Spaghetti Sauce: Per Serving

Calories: 42 Fat: >1 g Carb: .5 ng Protein: 2.1 g


Calories: 10 Fat: .2g Carb: >1 ng Protein: .7 g

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