Spaghetti Sauce with Einkorn Noodles

Initially, I had specific measurements for this recipe, but the flavor and texture weren't quite right. As I cooked, I made some adjustments and added a few ingredients without measuring. The measurements listed here are my best estimates based on what I used. Feel free to adjust them to suit your taste!

Ingredients:

• 1 tablespoon olive oil

• 1/2 medium onion diced

• 3 cloves garlic minced

• 1.5 lb ground beef

• 3 tablespoons butter

• 4 pounds fresh tomatoes. 1/4 of the tomatoes will be washed, peeled, and sliced up. The other 3/4 will be washed, peeled, and pureed with a hand blender.

• 6 oz of tomato paste

• 1 tablespoon coconut sugar

• 2 tablespoons fresh basil leaves finely chopped

• 1 tablespoon fresh parsley leaves finely chopped

• 2 tablespoons fresh oregano leaves finely chopped

• 2 teaspoons fresh thyme leaves finely chopped

• 2 teaspoons fresh rosemary leaves chopped

• 1/4 teaspoon chili powder

• 1 tablespoon salt

• 1 teaspoon pepper

Instructions: 

1. In a dutch oven or pot, heat the oil over medium heat.

2. Add the diced onion and garlic and cook until it is translucent and has a nice aroma.

3. Add in the ground beef and cook until it has browned. Do not drain the excess fat; it adds flavor to the sauce.

4. Add in the butter, allowing it to melt. Then add in your tomato puree, sliced tomatoes, and tomato paste.

5. Lastly, add in the coconut sugar, basil, parsley, oregano, thyme, rosemary, chili powder, salt, and pepper.

6. Turn the heat to a high simmer and let the sauce cook for about 45 minutes, stirring often.

7. The sauce it ready once it has thicken.

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