A simple bolognese to spread over your favorite pasta or lasagna recipe. To make it vegetarian or vegan-friendly, substitute chopped artichoke and spinach for the ground beef. See both recipes below!
#AllergicToEverything® Tami’s Red Sauce: Bolognese Tomato Sauce with Ground Beef
This red sauce is a crowd pleaser, takes next to no effort, and can be made with fresh or dried herbs that you probably already have in your pantry!
- 1 pound ground beef (for vegetarian version see notes)
- 2 cans (29-ounce) tomato sauce
- 3 tablespoons dried basil
- 3 tablespoons dried oregano
- 3 tablespoons onion powder
- 2 tablespoons garlic powder
- 2 tablespoons sugar
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
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Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned completely, 5 to 7 minutes; drain and discard grease.
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Stir tomato sauce, basil, oregano, onion powder, garlic powder, sugar, salt, and pepper into the beef; bring to a boil, reduce heat to low, and cook sauce at a simmer, stirring occasionally, until thick and rich, about 1 hour.
- VEGETARIAN/VEGAN VERSION: Substitute chopped artichokes and fresh spinach for the ground beef. I like to use the marinated artichokes from Trader Joe's.
- Fresh herbs really add an extra layer of flavor. If I have any of the ingredients fresh, I substitute: 1 cup basil, chopped; 1 cup oregano, chopped, 2 onions, finely chopped; or 3 cloves garlic, minced.
- This makes enough sauce for 2 boxes of pasta; it freezes well. Try freezing in ice cube trays to keep single size portions on hand, two cubes per person.
#AllergicToEverything® Tami’s Red Sauce: Tomato Sauce with Spinach & Artichoke (Veggie-Vegan version!)
This red sauce is a crowd pleaser, takes next to no effort, and can be made with fresh or dried herbs that you probably already have in your pantry! This is a vegetarian & vegan-friendly version that is amazing over pasta.
- 2 cans (29-ounce) tomato sauce
- 1 jar marinated artichokes (I buy mine at Trader Joe's)
- 10 ounces fresh spinach
- 3 tablespoons dried basil
- 3 tablespoons dried oregano
- 3 tablespoons onion powder
- 2 tablespoons garlic powder
- 2 tablespoons sugar
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
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Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned completely, 5 to 7 minutes; drain and discard grease.
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Add in tomato sauce, basil, oregano, onion powder, garlic powder, sugar, salt, and pepper. Stir well; bring to a boil, reduce heat to low, and cook sauce at a simmer, stirring occasionally, until thick and rich, about 1 hour.
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About 10 minutes before the sauce is finished, add in your chopped artichoke and spinach, stir to combine and allow the flavors to meld for the rest of the cooking time.
- Fresh herbs really add an extra layer of flavor. If I have any of the ingredients fresh, I substitute: 1 cup basil, chopped; 1 cup oregano, chopped, 2 onions, finely chopped; or 3 cloves garlic, minced.
- This makes enough sauce for 2 boxes of pasta; it freezes well. Try freezing in ice cube trays to keep single size portions on hand, two cubes per person.
- Click here for the non-vegetarian/vegan version.
Check out the reviews on Allrecipes!
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Meet Jess
Jessica Gray Schipp is the author of #AllergicToEverything®, a one-stop cookbook of recipes and lifestyle hacks for food allergy collectors (people with multiple food allergies), anyone living with chronic autoimmune diseases, and the people who love them. Originally an East Coaster from Arlington, VA, Jess is also a teacher, writer, artist, and entrepreneur living in Oakland, CA. 
Jessica Gray Schipp is the author of #AllergicToEverything®, a one-stop cookbook of recipes and lifestyle hacks for food allergy collectors (people with multiple food allergies), anyone living with chronic autoimmune diseases, and the people who love them. Originally an East Coaster from Arlington, VA, Jess is also a teacher, writer, artist, and entrepreneur living in Oakland, CA. 
