Gluten-Free Spaghetti Sauce

Meaningful Eats

Gluten-Free Spaghetti Sauce

8 people

This gluten-free spaghetti sauce is a family dinner staple that uses ingredients you probably already have in your pantry. It’s packed with flavor and sure to please even the pickiest eaters!

Course Dinner

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 45

Total Time 1

Author Erin Collins

Ingredients

1 1/2 pounds ground beef
1 large onion, finely diced
1 green bell pepper, seeded and finely diced
2 cloves garlic, minced
2 tablespoons tomato paste
28 ounce can crushed tomatoes
26 ounce jar good store-bought marinara sauce I like Trader Joe's Tomato Basil
2 teaspoons Italian seasoning
2 whole bay leaves
1 teaspoon granulated sugar
1 teaspoon kosher salt
¼ teaspoon crushed red pepper flakes

Instructions

In a large pot, add the ground beef, onions and peppers. Cook over medium-high heat, breaking into small pieces, until the meat is no longer pink, 6-7 minutes. Drain excess grease.
Add the garlic and tomato paste and cook, stirring constantly for a minute or so. Pour in the remaining ingredients.
Bring to a boil then reduce the heat to medium-low. Simmer for 30-45 minutes, stirring occasionally. Remove the bay leaves and season to taste with salt and pepper before serving. Enjoy!

Notes

Gluten-Free: Most of the tomato products are gluten-free, but it's always good to double-check the labels. Pair this sauce with your favorite gluten-free noodles. I love Jovial Foods.

Dairy-Free: This sauce is naturally dairy-free!

To Make-Ahead: This sauce is a great make-ahead option! Cook, cool, and refrigerate or freeze. Always make the gluten-free noodles fresh!

To Store: Cool and store in an airtight container in the fridge for up to 5 days. Reheat slowly on the stove until warmed through or microwave in 1-minute bursts, stirring after each one.

To Freeze: Cool, divide into meal-sized portions, and store in freezer bags or airtight containers. Squeeze out excess air if using freezer bags to avoid freezer burn! Freeze for up to 3 months. Thaw in the fridge overnight.

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