The best spaghetti ever!
1/2 Pound Bison or Beef (optional)
8-12 Pureed Roma Tomatoes
2 Cloves Elephant Garlic
1/2 pound Shittake Mushrooms
2 Red or Green Anaheim Peppers
2 Large Red Onions
2 Tablespoons Coconut Nectar
1 Tablespoon basil
1 Tablespoon thyme
Place all ingredients (except coconut nectar) in a food processor and blend.
Add blended ingredients to a skillet.
Add coconut nectar.
Cover with lid and simmer sauce on low for 2-4 hours. The longer it is cooked, the more the flavors blend and sweeten.
Serve over noodles (Use rice noodles to make it wheat free)
Or click here for a recipe on homemade heirloom wheat noodles.
We also add olive oil and basil to our noodles before serving. My son and husband really rave about this dish. 🙂
You may also sprinkle on nutritional yeast right before serving for added taste and health benefits. 🙂
The bread you see on the side is our wheat and dairy-free buckwheat pancakes.