So I totally stole this basic recipe from Rachael Ray about 11 years ago when we lived in Ohio. I made my own little tweaks to make it a huge hit in our house, and we ate it ALL THE TIME. John was only 2 years old at the time, and we lived in this adorable little house in the heart of Oakwood. The entire neighborhood was like a Norman Rockwell painting -- cute houses with porches, parks on every corner, women pushing strollers and kids playing outside. My husband was doing a year of school so he was home all the time (literally the only year like that EVER in our lives). And I was only 31 years old ... take me back, y'all!!!
I digress. Back to the pasta sauce. You guys, this stuff is just delicious. Honestly, you could serve it as soup and everyone would love it. We rarely eat real pasta anymore, but I will bust out some gluten free pasta or spaghetti squash just to eat this sauce. You can add some ground meat or meatballs to give it some more protein, or you can just go vegetarian with this meal. Regardless, it's delicious. Go make it. Plus, it sounds impressive when you tell people that you make your pasta sauce from scratch.
I’m a Pilates & Barre Master Trainer, Nutritional Therapy Practitioner, Executive Director with Beautycounter, recently retired military wife, and mother of two very energetic boys.
I’ve given up the unrealistic notion of being awesome at everything and embraced the idea of just keeping the important stuff well balanced.
My life is not nearly as cool as my Pinterest boards, you guys. But I do try to live a healthy life and make better choices for my family. If you have any interest in doing the same, please stick around!
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