It’s slurpy, it’s messy and I’ve missed it. I never knew that nightshades were an issue for me until going AIP, and when I discovered it, I was crushed. I LOVE tomatoes, potatoes, peppers, tomatillos and eggplant. I’ve grown gobs of the aforementioned, and canned some, too. And the sauces! Oh, the sauces… Drool.
Well, let us be deprived of spaghetti sauce NO MORE. (Yeah, I know. Nobody’s invented an AIP spaghetti yet. Give me time, and I will. Ha! 🤔) This sauce has zero nightshades in it, and is chock full of nutrient dense goodness.
**Before we go any further, we need to talk about one ingredient: red wine. You read that right. Red wine. So let’s chat about it. If you or someone in your house suffers from alcoholism, or you feel twitchy about using alcohol in your cooking, really just avoid that ingredient and the step that goes with it. The taste will not be the same, but the AIP is a journey that is unique to each person. You do you. From an AIP perspective, however, wine is allowed in cooking if it is cooked off, which it is in this case. For the full explanation and the science behind it, please read this article by Dr. Sarah Ballantyne. The red wine in this recipe adds a dimension to the flavor that is really wonderful. The red wine vinegar that goes in at the end is already totes AIP.
So now, how will you use this sauce? You can put it on zoodles (spiralized zucchini), any other vegetable spirals, or spaghetti squash. You can try it on sweet potato glass noodles (but it will look weird). If you are brave and slightly devious, you might even put it on the actual spaghetti that your family is eating and not tell them. Heh heh heh… 😏
I hope you enjoy it as much as we do. Mangiamo!
AIP Spaghetti Sauce By http://www.wendisaipkitchen.com
- 1 lb. grass-fed ground beef
- 1/2 C. chopped onion
- 6 large cloves of garlic, minced
- 1/2 C. red wine (**Please see note above.)
- 1 15-oz. can of organic pumpkin purée
- 1/2 C. grated beet
- 1/2 C. beef bone broth (Homemade is best. Check labels.)
- 1/4 C. finely grated carrot
- 2 T. dried oregano
- 1 T. dried basil
- 2 T. red wine vinegar
- sea salt to taste, roughly 1½ teaspoons
- In a large saucepan or pot over medium high heat, brown the meat with the onions. Add garlic, and sauté for about half a minute.
- Turn heat to high and add the wine. Stir until all the liquid has evaporated. Persevere. This may take a while. You may be left with some melted fat from the meat, but make sure the wine has cooked off.
- When the liquid has evaporated, turn heat to medium low. Add pumpkin, beets, broth, carrots, oregano, basil and vinegar. Stir to combine.
- TASTE. Add salt, about a half teaspoonful at a time, until you are pleased with the saltiness. The amount you need will depend on the saltiness of your broth, and your unique tastebuds.
- Now, put it down for a nap. Cover and simmer, making sure it is just simmering and not briskly bubbling away, for one hour.
- Enjoy your nightshade-free spaghetti feed! 🍝 😋🍝
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