Spaghetti (THM-S, sugar free)

My mother in law showed me how to make this spaghetti. The pasta cooks in the tomato sauce and is very flavorful, rather then cooking the pasta in water and adding it to a sauce. I’ve tweaked the recipe, and we often have it Saturdays for lunch.

Ingredients:

1 onion

3 cloves garlic

2 pounds ground beef

2-3 cups shredded zucchini (frozen or fresh)

2 cups tomato juice

2 cups broth

2 tsp mineral salt *

1 tsp pepper

2 tsp oregano

1 tsp basil

1 pkg Dreamfield spaghetti

Parmesan cheese for serving

Instructions:

Fry onion, garlic and ground beef, in a big pot, till browned. Add everything else except the pasta and Parmesan cheese. Bring it to a boil and add the uncooked spaghetti, breaking it into the pot. Cook for about seven minutes. Serve with Parmesan cheese if desired.

Note: If you don’t have the broth, use all tomato juice. You could add tomato paste to water to make juice if you don’t have tomato juice on hand. It should be somewhat runny so the pasta can cook in it.

Note: Most likely the zucchini will not be noticed and you could add more. I froze a bunch this summer and just add frozen shredded zucchini to the sauce.

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