Spaghetti Sauce

Gluten Free Spaghetti with Meat Sauce by Connie Cockrell

Gluten Free Spaghetti with Meat Sauce by Connie Cockrell

Last month I talked about my Paleo diet. That worked well until mid-August when my work on the Payson Northern Gila County Fair ramped up. Any diet at all went straight out the window. I still had to be gluten free, of course, but mainly I was just trying to stay fed. The week-end of the fair I was lucky. We had four food vendors and three of them had gluten-free options. Yay! Don’t you just love fair food?

My garden here in central Arizona is beginning to look a little tired. The tomato plants have sprawled all over. The butternut squash has filled all of the space between the raised beds. The mint has grown wild and is in full charge of the one raised bed it’s in. I have to cut the mint back. I let it flower because the bees love it but now the whole mess is producing seed. Can’t have that. The oregano I hung to dry was nice and crisp so I took it down, stripped it off of the stems and put it in big steel cans I have for storing herbs. The whole kitchen smelled like oregano. I cut thyme, washed it and hung it from the drying rack I made. It’ll be dry in about 2 weeks. Then I’ll dry sage.

Want to dry herbs but don’t have a rack? I made mine from an old plastic picture frame I got for a quarter at one of the local thrift shops. I stapled garden netting to the back of it. I can lean it against the wall on top of my cupboards where it’s nice and hot and it fits just right and hang bunches of herbs from the frame or the netting. I’ll never have to buy oregano, thyme, sage or rosemary again.

So on to a recipe. I love spaghetti or pasta in any form, to be honest. I make my own sauce as I find the jarred stuff too sweet.

Basic Spaghetti Sauce
1 lb ground meat
1 c chopped onion
1-2 cloves minced garlic
Salt and pepper to taste
1 tsp capers
2 – 3 anchovy filets
Dried basil, oregano to taste
1/2 cup of red wine
2-3 T tomato paste
1/2 tsp red pepper flakes (optional)
1 T Olive Oil
1 32oz can crushed or diced tomatoes

Heat a large, deep frying pan. Add the olive oil. Salt and pepper the ground meat and put in the hot pan. Brown the meat till nearly done. Add the wine to deglaze the pan. Add the onion, garlic, capers and anchovies. Cook 3-4 minutes then add the herbs, tomato paste and red pepper flakes. Stir to combine. Add the canned tomatoes. Stir to combine. Fill the tomato can with water to get all of that tomato goodness and add to the pan, stirring to combine. Cover and let simmer for 2 – 4 hours until the sauce has cooked down to a thick consistency. Pour over the cooked pasta of your choice.

My mom likes to add sweet peppers to her sauce. I add a couple of bay leaves. Both are optional.

Thanks for stopping by Chicklets in the Kitchen. Please tell us about your garden or favorite pasta recipe in the comments box below if you feel so inclined.

My name is Connie Cockrell and I write SciFi, Fantasy, Women’s Fiction and a lot of other things and you can find links to all of my books at

This entry was posted in Connie, Fair Food, Gardening, Pasta, Pasta Sauce, Recipes and tagged , , , , , by conniecockrell. Bookmark the permalink.

About conniecockrell

A 20-year Air Force career, time as a manager at a computer operations company, wife, mother, sister and volunteer, provides a rich background for Connie Cockrell’s story-telling. Cockrell grew up in upstate NY, just outside of Gloversville, NY before she joined the military at age 18. Having lived in Europe, Great Britain, and several places around the United States, she now lives in Payson, AZ with her husband: hiking, gardening, and playing bunko. She writes about whatever comes into her head so her books could be in any genre. She's published sixteen books so far, has been included in five different anthologies and been published on and Connie's always on the lookout for a good story idea. Beware, you may be the next one. She can be found at or on Facebook at: or on Twitter at: @ConnieCockrell or on Amazon at

2 thoughts on “Spaghetti Sauce

  1. Hi, Connie! That spaghetti sauce sounds great. I’ve been looking for a good homemade one without a lot of added sugar. One question, though: Can you tell me the benefit of adding anchovies?

  2. Hi Arlene. It’s traditional in real Italian spaghetti sauce adding a hint of salt and nuttiness. The little filets dissolve into the sauce, you don’t see them. But if it puts you off, don’t add them. The capers add a bit of vinegar tang. They don’t disappear but they’re optional too.

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