Spaghetti Sauce

We used to use a jar of Prego Spaghetti sauce for almost all of our Italian recipes. Those sauces have too much sugar, so this is the sauce we use instead. We’ve used it on baked chicken and million-dollar spaghetti squash so far and it has been a hit!

3 garlic cloves
1 small onion
1/4 green bell pepper
1 tsp oat flour
2 tbsp coconut oil
2 tsp oregano
1 tbsp xylitol
1 tsp basil
1/4 tsp pepper
1 bay leaf
1/2 tsp Italian seasoning
2 can tomato sauce

*If you use low sodium tomato sauce, you may need to add salt to taste. This recipe was based on tomato sauce that already had salt added.

Put the garlic, onion, and bell pepper in a chopper and chop them up fine.
On medium heat, put coconut oil in a sauce pan with the chopped up vegetables. Cook the vegetables until they become mushy and add in the oat flour to make a paste.

Turn the heat on low and add in two cans of tomatoes. Add in the additional spices. Cook on low for 30-40 minutes making sure to stir regularly so the sauce doesn’t burn. Some of the water will cook off and the sauce will start to thicken and will become less bitter as it cooks.

Makes about 2 cups of sauce