(Serves 6)


  • 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



  1. Add tomato sauce, puree and paste to a large pot.
  2. Fold all additional ingredients except baking soda into sauce.
  3. Simmer for 30 minutes to an hour, allowing seasoning to become fragrant.
  4. After 30 minutes, add your cooked meat to the pot and stir.
  5. Add baking soda and stir once more. It will get foamy. That’s OK. It will settle down once it’s done its job.
  6. 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.