I was asked to write this recipe down, so here goes! It serves about 10.
Brown 3 to 4 pounds of ground beef in a large skillet over medium heat. Drain it, if necessary.
Add 1 medium sized onion, 1/2" dice and the tops of one bunch of celery, 1/2" dice (about 1 1/2 cups)
Add olive oil to the pan if necessary to keep the meat and veggies from sticking.
Add:
1 - 24 ounce jar pasta sauce or tomato sauce (ie., Prego, etc. -- be sure it is gluten free)
3 - 18 ounce cans diced tomatoes (with herbs and garlic, etc. is fine)
1 teaspoon each marjoram, oregano, thyme (flakes), basil or 1 1/2 tablespoons Italian seasonings
1 tablespoon parsley
1 tablespoon chopped garlic (fresh)
1 1/2 teaspoons seasoning salt
1 teaspoon lemon pepper
Cover the pan and allow it to simmer on low heat for at least 1 hour. Skim off any fat that comes to the surface, if desired.
Serve this sauce over pasta or as a filling for "sloppy Joes," if you aren't low carb. If you are, serve it over cooked cabbage, a cooked chicken breast or green beans. Be creative -- this is a versitile sauce!
It freezes well.
Enjoy!
c2009 Sharron Long, author of Extreme Lo-Carb Cuisine, available where books are sold
