The Best Homemade Spaghetti Sauce Ever

• Vegan
• Gluten free
• Paleo

• Produce

  • 6 cups Basil, fresh
  • 1 Bushel roma tomatoes
  • 8 Garlic
  • 10 Green peppers, roasted
  • 8 8 oz.packs Mushrooms
  • 10 Onions

• Canned Goods

  • 2 18 oz. cans Tomato paste

• Baking & Spices

  • 1 Salt, Real

Found on yournurturingnook.com

Ingredients

• 1 bushel Roma tomatoes
• 8 8 oz.packs mushrooms (4 button and 4 portabella) cleaned, with stems removed
• 10 onions
• 8 garlic bulbs (Yes, thats bulbs, not cloves!)
• 10 roasted green peppers
• 2 18 oz. cans of tomato paste
• 6 cups fresh basil
• Real Salt to taste
• Secret Ingredient #1: 2-3 Tbs Reishi mushroom powder (Reishi mushrooms add tons of medicinal value to your food!)
• Secret Ingredient #2: 4 beef shanks and 10 chicken feet

Directions

• Brown beef shanks on both sides in a dutch oven. Add chicken feet and put in just enough water to cover everything. Add a little salt and simmer on very low heat for 24 hours and then strain.
• Process tomatoes through a tomato mill or grinder.
• Next, roast peppers over a grill or under a broiler. Place roasted peppers in a container with a lid or a closed paper bag and let sit for a few minutes. Finally, pull off roasted skins.
• In a food processor puree mushrooms, onions, garlic, and peppers. Then, add the mixture and about ¼ cup olive oil to a very tall pot (we use a turkey fryer) and saute about 12 minutes.
• After about 12 minutes, add tomato puree, beef/chicken stock, mushroom powder, and canned tomato paste to the tall pot.
• Then, add some of the reserved tomato puree and the basil into a food processor and puree until basil is liquified. Set aside.
• Bring the pot to a boil and allow sauce to reduce by about one fourth, then add salt and basil to taste. Finally, cook another 12 minutes or until sauce is desired consistency. (We have found adding basil too early resulted in the heat destroying its taste. It is also best to wait until sauce is boiled down to add the salt so that you dont end up with a batch that is too salty.)
• Let the mixture cool and then put in freezer bags.