Gluten-Free Spaghetti Sauce
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SERVES 8

Even your garlic-addicted friends may not guess that bay leaf is the secret ingredient in this rich, flavorful meat sauce that contains no onions, garlic or peppers. For a vegetarian version, substitute mushrooms for the beef; stir them into the tomato sauce during the last 5 minutes of simmering to maintain their texture.

2 pounds ground beef, browned and drained
60 ounces canned tomato sauce (onion free and garlic free)
2 bay leaves, broken in half
1 teaspoon dried rosemary
2 teaspoons dried basil
½ teaspoon celery salt
1 tablespoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried tarragon
½ teaspoon dried savory
1 teaspoon marjoram
1 teaspoon rubbed sage
2 tablespoons red wine

1. Put the browned meat, tomato sauce and all the herbs into a large saucepan over medium heat. Stir until herbs are well blended into the sauce. Cover pan and bring sauce to a low simmer. If necessary, lower the heat to maintain the simmer. Cook 30 to 90 minutes, depending on desired flavor intensity.
2. About 5 to 10 minutes before removing sauce from the heat, stir in the wine.
3. Pick out bay leaves and discard. Serve spaghetti sauce hot over your favorite gluten-free long noodles, prepared al dente.
   

Each serving contains 256 calories, 13g total fat, 5g saturated fat, 1g trans fat, 66mg cholesterol, 12g carbohydrate, 1299mg sodium, 3g fiber, 23g protein.

Recipe by Liz Scott.

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