- 1/2 cup minced onion
- 2 cloves garlic, crushed
- 1/2 cup water or chicken broth
- 2 tablespoons of sugar substitute such as monk fruit or stevia
- 2 1/2 teaspoons dried basil leaves
- 2 teaspoon Italian seasoning
- 1 1/2 teaspoon oregano
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons chopped fresh parsley
- 64 oz tomato sauce
- 14 oz can of tomato puree
- 12 oz tomato paste
- ½ teaspoon baking soda (optional)
- Your choice of cooked meat
- Add tomato sauce, puree and paste to a large pot.
- Fold all additional ingredients except baking soda into sauce.
- Simmer for 30 minutes to an hour, allowing seasoning to become fragrant.
- After 30 minutes, add your cooked meat to the pot and stir.
- Add baking soda and stir once more. It will get foamy. That’s OK. It will settle down once it’s done its job.
- Continue to simmer, uncovered for another 15-30 minutes or until all ingredients are fully incorporated.
Notes: Baking soda is used in tomato sauces to reduce some of the acidity that causes heartburn and indigestion. It’s not a necessary component for this recipe but it is helpful to those who have issues with tomato-based sauces.