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Recipe: Paleo red sauce

Is it really even dinner if the boys don’t claim to hate it and if I don’t have the right ingredients?

Basil oil to the red sauce rescue!

Using an essential oil, you’ll get a brighter flavor than dried herbs without the hassle of killing all the fresh herbs- or is that just me that has 5 dead plants on my window sill?


Image result for house plants meme

This week I made my Paleo Red Sauce to go on top of zucchini noodles!

Recipe:
2 tbs extra virgin olive oil
Lean ground beef
1 onion diced
2 garlic cloves chopped
2 large carrots, chopped
1 handful of arugula or spinach, roughly chopped
1 small can of tomoato paste
Splash of red wine
1 large can of crushed tomotaoes
3 cups chicken broth
1 drop YL basil oil
1 drop YL rosemary oil
1 drop YL sage oil
Salt and Pepper to taste


HOW TO:
Saute your oil, onion, carrots and garlic until it smells amazing.
Toss in your tomato paste let it all hangout for a few.
Add your ground beef and brown.
Splash in your red wine to deglaze the pan, scraping up the brown bits at the bottom, aka, food gold.
Add your can of crushed tomatoes, and about half of your stock. You can add more stock as you go depending on how thick/thin you like your sauce.
Add your oils, spinach or arugula,  and salt and pepper to taste.



Stir it all up.




Bring to a boil, then reduce head to low and let sit, covered, for as long as you got! The longer the better!
 I usually do about 30 minutes.
Pour some of your red wine into a glass and cheers!




The vitality line of Young Living oils has saved many a recipe of mine!







What ingredient are you always out of?



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