Ketogenics has recently found its way into my life and cooking. I’ve found it to be a great way to cut back on carbohydrates.

I made the above keto spaghetti sauce, See recipe below, by combining a recipe I found on line, and my daughter Nicole’s recipe. She is the one who suggested that I give ketogenics a try. It isn’t for everyone, but so far I am doing well on it. I found this recipe to be a delicious choice, even if you just want a sauce with less sugar in it.
The first time I prepared the sauce, I served it over zucchini noodles. The second time I sautéed mushrooms and placed them atop the sauce. You can add them into the sauce as it simmers if you prefer. I served this over spaghetti squash, which I love.

Sauce Recipe

1 small onion finely chopped

2 celery stalks finely chopped

1 clove garlic chopped very fine

2 tablespoons olive oil

54 ounces canned crushed tomatoes

1/4 cup fresh basil chopped

1/4 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon bouillon powder,  or one cube chicken bouillon

Cooking Instructions

Sauté onion. celery and garlic in olive oil until tender

Next add the rest of the ingredients and bring everything to a boil, letting sauce gently boil  for one minute, continually stirring. Next lower heat and let simmer for an hour, stirring occasionally

When ready, serve over cooked spaghetti squash, zucchini zoodles, or pasta if you prefer.

I hope you will give this recipe a try. It is so easy to prepare, and delicious. I’d love to hear from you if you do.