While doing the ketogenic or very low carbohydrate diet, I have been missing pasta, but not so much the pasta, but the sauces that go along with them. I love spaghetti sauce! It is so delicious! I love the combination of tomatoes, olive oil and basil.
Today, I made a low carb spaghetti sauce and put it on top of spaghetti squash. While the spaghetti squash is a healthier option than noodles, it doesn’t really replicate the noodle texture all that well. However, it does provide a great base for the sauce, which is where all the flavor in a dish of spaghetti is anyways!
Here is my Low Carb Spaghetti Sauce Recipe that I created today! (I’m all about throwing things in a pot. Every time I make something it is a new recipe.)
- 2 large sausages
- 32 ounces canned tomato sauce
- 1 medium sized onion
- 1 clove garlic minced
- 1 stalk of celery (not the whole bunch, just one piece)
- 4 mushrooms
- 1/2 teaspoon Italian seasoning
- 1/3 teaspoon salt
- 1/4 cup olive oil
- 1/4 teaspoon pepper
On medium heat, saute the sausages, onion, garlic, celery and mushrooms for 1-2 minutes. Add in the canned spaghetti sauce and seasonings – Italian seasoning, salt, pepper, olive oil. Let simmer on low for 20 minutes.
Today, I used the Kirkland brand of tomato sauce, which actually did have some added sugar, but the carbohydrate count was pretty low, so it still fit into my macros. I decided to search online for a better option and discovered that Hunt’s has a no sugar added canned pasta sauce, which would probably be a great option. It is zero carbohydrates and the added mushrooms, onions and sausage that you add would make it taste great if it doesn’t already! The other thing that you may want to purchase is a nice Italian seasoning.