Keto Spaghetti Sauce

Total Time: 41 minutes  Servings: 12 servings

This keto spaghetti sauce is thick, rich, and perfect over low carb pasta! Simple ingredients and freezes beautifully!

INGREDIENTS :-

1 small onion finely chopped

2 stalks celery finely chopped

2 cloves garlic minced

2 tbsp olive oil

2 28 oz cans crushed tomatoes 1.6 kg

1/4 cup basil roughly chopped

1/2 tsp salt to taste

1/2 tsp pepper

RECIPE :-

1. In a large saucepan, add the olive oil and place it over medium heat.

 

2. Once hot, add the onion, celery, and garlic and cook until tender. Add the remaining ingredients and bring to a boil. 

3. Once boiling, reduce heat the low, cover, and reduce to low heat. Let the sauce simmer for 40 minutes.

4. Remove the sauce from the heat and serve immediately, or let it cool completely. 

Notes :-

TO STORE: Pasta sauce should be stored in the refrigerator, covered. It will keep well for up to 2 weeks. 

TO FREEZE: Place leftover sauce in a shallow container and store it in the freezer for up to 6 months.

NUTRITION :-

Serving: 1serving | Calories: 72kcal | Carbohydrates: 5g | Protein: 1g | Fat: 2g | Sodium: 103mg | Potassium: 31mg | Fiber: 3g | Vitamin A: 57IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg | 

NET CARBS: 2g

Source - thebigmansworld.com