This Spaghetti Meat Sauce is made with no added sugar for a low carb, keto friendly recipe that’s perfectly at home on pasta or pizza.
Use for any pasta, ravioli, lasagna or open faced sandwich. To keep it gluten free, use gluten free pasta.
For low carb, use zucchini noodles (zoodles) or spaghetti squash. It would also make a great pizza by using a ready made cauliflower crust.
Call this easy homemade meat sauce or red sauce or even red gravy. Whatever you call it, you’ll be using this easy meat sauce in so many dishes. You’ll never need to buy a jar of ready-made sauce again.
- Tip for Browning Ground Beef
- Using Canned Tomatoes
- No Added Sugar
- Can You Make Spaghetti Sauce Shelf Stable?
- Frequently Asked Questions
When you make this spaghetti meat sauce, you’ll have deliciously wonderful quick and easy sauce that I don’t mind telling you, can be eaten all by itself right out of a jar with a spoon.
This is the true taste test of just how incredible it will be when tossed with your favorite pasta and sprinkled with cheese!
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Tip for Browning Ground Beef
I’ve found something to avoid the big chunks of ground beef like this!
To help avoid this chunking, while the ground beef is still raw, using your fingers, mix in one-half cup water, incorporating the water throughout. Then, fry as you would normally.
This worked incredibly well and, instead of chopping up the meat afterward, I was able to chop off some time to complete the recipe.
Using Canned Tomatoes
Depending on the time of year and the time of your last grocery trip, you may not be able to go out and get fresh tomatoes. Here’s your chance to use up some of those canned tomatoes in your pantry.
I’ve used a large can of whole, peeled tomatoes because these San Marzano canned tomatoes are really the best. Since they’re whole, I gave them a chop first. You can use canned chopped tomatoes, if you prefer.
No Added Sugar
When you buy most prepared spaghetti sauce, if you check the label, you will find that they’ve usually added sugar. Even some cans of what you believe to be simply “canned tomatoes” can have sugar in them!
The reason for the addition of sugar is that tomatoes can be fairly acidic. The sugar helps to even out some of the acidity.
Rather than using sugar, I’ve used a sweet red bell pepper and celery. While they’re still technically “sugar”, it’s better for you. If it’s still too acidic, try adding about a teaspoon sugar substitute.
Frequently Asked Questions
While tomatoes aren’t the most keto, low carb friendly fruit, they can be added as long as you eat tomatoes in moderation.
Bay leaf can be used to enhance the flavor of spaghetti meat sauce. When adding a bay leaf or two, add an additional ½ cup water to make sure you have enough water. Remove the bay leaf before serving.
This recipe will only last 3-4 days in the refrigerator and up to about six months in the freezer.
Can You Make Spaghetti Sauce Shelf Stable?
Yes! Spaghetti meat sauce can be canned in a pressure canner. You will need to hot pack it in clean, sterilized jars. This recipe will make around five pints or two quarts.
The National Center for Home Food Preservation has more information on canning spaghetti sauce with meat. Just follow the time and pressure levels for your canner and altitude.
Try these Gluten Free Baked Meatballs for another tasty ground beef recipe.
Spaghetti Meat Sauce Low Carb KetoTap to leave a star rating
For more information, be sure to check the recipe details in the attached 24Bite® post.
- 1 pound Ground Beef
- 1 cup Water, divided
- 1 Onion, chopped
- 3 Celery Stalks, chopped
- 1 Red Bell Pepper, chopped
- 6 Garlic Cloves, minced
- 28 ounce Whole Peeled Tomatoes, reserve liquid, chop tomatoes loosely
- 30 ounce Tomato Sauce
- 6 ounce Tomato Paste
- 1 teaspoon Oregano
- 1 teaspoon Basil
- 1 teaspoon Braggs Herbs and Seasonings, or other Italian Seasoning
- 1 teaspoon Kosher Salt
- 1 teaspoon Ground Black Pepper
- ½ teaspoon Red Pepper Flakes
- In a small bowl, mix ONE HALF CUP water with ground beef. Using your fingers will incorporate both together well. This step will help keep the meat from cook in large chunks.
- In a large pot, on medium high heat, cook ground beef until no longer pink, about 10 minutes.
- While ground beef is cooking, chop onions, celery and bell pepper. Mince garlic.
- Once ground beef is cooked, add onions, celery, bell pepper and garlicy to same pan. Cook on medium heat until fragrant, about 3-4 minutes.
- Add chopped canned tomatoes, reserved liquid, tomato sauce, tomato paste and remaining ingredients to same pan and stir.
- Heat until slow boil then turn to low and simmer for 30 minutes or up to an hour, until desired consistency. Time will vary depending on the thickness desired and the amount of water in the tomatoes.
- Makes 2 quarts, or 16 ½ cup servings.
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