One of the first ways I remember having it was with meatballs, chicken and sausage that had been simmering in a pot of sauce. The chicken was tender and shredded with my fork. The meatballs were "to die for". And the sausage? The red sauce mixed with the sausage made a perfect match.
Unable to replicate it, I finally asked her how she makes it. She gladly wrote it down for me - a treasure I'll always keep!!
Soup starter - Zucchini Lasagne - Over Meatless Meatballs & Spaghetti Squash
STORE: in glass mason jars for up to one week in the refrigerator - up to 2 months in the freezer.
(don't fill up to the top if you intend on freezing - leave 1"+)
NOTE: If, after you've simmered the sauce for 30+ minutes, the tomatoes have a sharp bite, add two packets of stevia. This is not to make it sweet, but rather to remove the acidic harshness.
CROCK POT OPTION: After sautéing the onions, add the all ingredients to a crock pot for 5 hours on low.
STINK FINGERS: I LOVE GARLIC! I don't like smelling fresh garlic on my fingers afterwards. Sometimes LEMON works. OR, here is something way better for your skin.
Check out "you are the branches" by Mother/Daughter Team, Lisa and Emma Miller.
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