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Thursday, October 18, 2012

Homemade Spaghetti Sauce

This is a basic recipe for homemade spaghetti sauce that my mom used. I use Young Living Essential Oils in my recipe whenever possible, in this one I have used Oregano, Thyme, Marjarom, Clove, Nutmeg and Lemon. Through trial and error I have this one down pat. 

When using essential oils to cook with, add the essential oils last, place the essential oil drops in a spoon then add it to whatever you are cooking. It is always better to use less than more, you can always add as you go along either with a toothpick or a pippette ( 3 drops from a pippette equals 1 drop from the bottle).

Spaghetti Sauce

1 lb ground beef
2 medium onions - diced
½ stick butter
Salt & pepper to taste
2 T parsley
2 tsp Worcestershire sauce
1 large can tomato sauce
1 can diced tomatoes
1 green pepper chopped
Fresh mushrooms (sliced or diced)
3 T catsup
1 drop Cloves essential oil
1 drop Nutmeg essential oil
1 drop Marjoram essential oil
1 drop Thyme essential oil
1 drop Oregano essential oil
2 drops Lemon essential oil
¼ tsp Sage
2 Bay leaves

Brown ground beef, drain and set aside. Sautee diced onions and mushrooms in butter. In large pot put browned meat, sautéed onions, mushrooms and everything else, except essential oils into pot. Bring to boil, reduce heat and add essential oils.

You may want to begin with 1/2—1 drop of  essential oil, taste and adjust as necessary.

Once the oils have been added it is ready to eat, no simmering required.

I have found with vegetarian spaghetti sauce it takes more essential oils.

Also, I make 3 pounds at one time, the extra sauce can be frozen for later use or add chili powder and chili beans to make a great tasting chili.

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