Zesty Spaghetti Sauce RECIPE With Ancient Harvest Pasta, Tri-Color Peppers, Ground Beef, & Italian Sausage (Slow-Cooker)

I am just going to come out and say it… this is some thick ass sauce right here y’all! This zesty spaghetti sauce recipe with Ancient Harvest pasta is nowhere near being skimpy and naked. We got it all going on over here with grass-fed ground beef, ground Italian sausage, three colors of bell peppers, oodles of minced garlic, half an onion, and a whole lot of basil and oregano! How does that sound? Keep reading to find out how I made this set-it-and-forget-it sauce. I will also talk about the Ancient Harvest gluten-free pasta that I used with this zesty spaghetti sauce recipe. I tried them out for Tried It Out Tuesday!

Tri-Color Pepper, Ground Beef, and Italian Sausage Spaghetti With Ancient Harvest Pasta
Tri-Color Peppers, Ground Beef, and Italian Sausage Spaghetti With Ancient Harvest Pasta – A very zesty spaghetti sauce recipe that you will love!

This zesty spaghetti sauce recipe does require a little bit of prep but it is essential. You can’t just toss raw ground meat products into your slow-cooker and expect good results. You gotta brown that meat. Next you are also going to want to saute your onions and garlic until they achieve a translucent appearance and become aromatic and fragrant. I also take the time to soften up the three peppers.

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Collaboration With The Hubby- First From Scratch Pizza

 

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Well, take a look at that! My husband and I love to work together on the weekend with our Sunday dinner. Last weekend (I’m a little late posting about this) we collaborated on our first from scratch homemade pizza. We made a lovely gluten-free supreme pizza chock full of yummy toppings.

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I will say that making the dough was awfully frustrating but it was still quite amusing. We were using a recipe for a gluten-free crust made with almond flour and boy was it ever sticky when I tried to make my big dough ball. We had to adjust the recipe a bit to get it right. It required quite a bit of critical thinking and problem-solving. It also had a lot of laughs while trying to get the consistency of the dough correct.

Once we got the dough figured out we worked on creating the zesty sauce. We used some organic sauce, tomato paste, minced garlic, and seasonings to create it. I love making my own pizza sauce. I like to be able to adjust it to my liking because I am very picky when it comes to sauce. The sauce is either going to make or break the pizza.

I have this thing for peppers right now. I stocked up on all the colors. I had some green, red, orange, and yellow. I once tried a purple bell pepper and it didn’t agree with me. It was a huge letdown! I also sliced up some red onion to top it with.

The Italian sausage was my meat of choice. That is another food that I am totally digging right now… just can not get enough of it! I have never been a fan of pepperoni. I don’t consider myself a picky eater at all but I do usually pick the pepperonis off my pizza.

So once everything was prepped and prepared, including the initial baking of the crust, it was ready to be popped into the oven. We used Tillamook mozzarella cheese on this pizza. That cheese looked the best out of all the shredded mozzarellas at Kroger. I had a bit of anxiety while waiting for it to cook. It was quite a big project (more than I anticipated). I was wondering the entire time if all of our hard work was worth it.

Guess what! All that hard work and effort that we put into this was worth it. I poured my heart and soul into this gluten-free supreme pizza (like I do with all of my meals) because my husband is a pizza addict and he is so picky about his pizzas. Because this was a gluten-free crust I didn’t know if it would be well-received with him. When I heard that “mmmm” come out of his mouth with that first bite, it totally made my day. We managed to eat all of it except for one lone piece. I had two slices and he ate the majority of it. So I gave myself a little pat on the back.

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Do you have any traditions for Sunday dinners? They are kinda a big deal to me and usually reserve Sundays for the best meal of the week. I also love to partner with my husband to make it come together.

 

 

 

 

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