Homemade Spaghetti Sauce
Dr. Heather Boyd-Roberts

I serve this spaghetti sauce over rice pasta for my girls and over spaghetti squash for myself. I will often slip some spaghetti squash into their noodles and cover with sauce and they can't tell the difference. Sneaky parent ;-)


2 tablespoons olive oil
1 1/2 pound grass fed ground beef
1 medium diced yellow onion
1 tablespoon minced garlic
1 (6 oz) can tomato paste
2 teaspoons dried basil
1 teaspoon oregano
1 teaspoon dry thyme leaves
1/2 teaspoon fennel seed, lightly crushed to release the flavor
1/2 teaspoon sea salt
fresh ground black pepper, to taste
1/4 teaspoon crushed red pepper flakes, optional
1 (28-ounce) can diced roasted tomatoes
1 (16-ounce) can diced roasted tomatoes or tomato sauce
2 cups low sodium beef broth
2 teaspoons coconut sugar


Salute onion, ground beef, and garlic in stainless steel cooking wear. I used my Instant pot on sauce setting. Continually stir to break up the beef until crumbly and browned with no pink remaining. Drain off excess grease, if necessary. Stir tomato paste into the mixture and cook for a minute or two and then add seasonings. Cook, stirring, until well combined. Add tomatoes, beef broth and coconut sugar. Taste and season with additional salt and pepper, only if needed.

Simmer, uncovered, for at least 30 minutes (or as long as you have until dinner) while you cook your pasta or for up to 2 hours to deepen the flavors.