Yep, you read that correctly. Spaghetti Sauce made with bone broth! And it is amazing!
Bone broth is an incredibly healthy and delicious addition to your diet. I’ve shared before that I like to add it to pretty much everything, and my spaghetti sauce is no exception.
Rich in minerals, anti-inflammatory properties and immensely nourishing to your gut microbiome, bone broth is a sure way to improve your health.
Tomatoes are an incredible source of antioxidants, especially high in lycopene. And bonus, your body can absorb more of this powerful antioxidant by eating tomatoes cooked, as opposed to raw.
I also added garlic, mushrooms and onions to this sauce. Garlic is a powerful immune booster, low in calories and high in nutrients. Onions are also beneficial to healing the sick and have high amounts of vitamin C and sulfur. Mushrooms are loaded with nutrients and healing benefits as they are high in anti-inflammatory properties and have good amounts of CLA (conjugated linolenic acid), a healthy fat known to lower cholesterol.
So are you ready to see the recipe for this nutrient-dense meal??
Here it is!
Bone Broth Spaghetti Sauce
- 4 TBS butter (or oil), divided (1 TBS & 3 TBS)
- ½ cup onion, chopped (about 1 whole small onion)
- 3-4 garlic cloves, crushed
- handful of mushrooms, sliced (about 6 mushrooms)
- 1 can organic tomato sauce
- 1 can organic tomato paste
- 1-1 1/2 cups homemade bone broth
- 1 lb organic zucchini (or 1 pkg pasta)
- Seasonings to taste: oregano, basil, salt and pepper
Heat 1 TBS butter or oil in a sauce pan. Add chopped onions and allow to cook a few minutes. Add garlic and cook for one more minute. Add 2 TBS butter and then the sliced mushrooms. Allow mushrooms to saute and soak up the butter. Add lots of freshly cracked pepper and salt for them as well. After about 2-3 minutes, add tomato sauce and tomato paste. Mix throughout your pan and allow to cook for about 2-3 more minutes. Now add bone broth, starting with 1 cup. Cook for a few minutes and check consistency. You can add an additional ½ cup broth until the sauce reaches your desired thickness. Season with oregano and basil, and more salt and pepper to taste. (Truth be told, I rarely ever measure my seasonings. I’m a firm believer in tasting as you cook, so I just don’t pay attention to seasoning measurements. I will say I did about a 2:1 ratio of oregano to basil.)
Serve over a bed of noodles (veggie or pasta). Enjoy!