Tomato Sauces For Pasta, Rice Noodles, or Spaghetti Squash

If you are able to handle tomato sauce (not recommended when you are flared-up), I recommend you try making the following sauces for your pasta. I usually add a bit of sugar to lessen the acidity. Also, I use ground beef but ground pork, chicken, or turkey can be used instead.

(Since I personally can't eat onions, garlic, or spices, I did not include any in my recipes. However, if you can handle it simply add about 1/2 tablespoon (7.5 ml) of your favourites spices to the sauce, and a chopped onion to the meat as it is frying.)

Ingredients:

-1/2 900g bag of pasta, or 2 small spaghetti squash

(If you have a gluten intolerance and don't like squash, try making this dish with rice noodles instead.)
-1 package (about 450g) of ground beef
-1 796ml can of diced tomatoes
-2 156ml cans of tomato paste
-1/2 tablespoon (7.5ml) of sugar
-1/4 cup (60 ml) of dry parsley
-1/4 cup (60 ml) of dry oregano
-1/2 teaspoon (2.5 ml) of salt
-1/2 teaspoon (2.5 ml) of ground black pepper Parmesan cheese (optional)

Recipe and cooking instructions:

-Combine the canned diced tomatoes, tomato paste, 1/2 tablespoon (7.5ml) sugar, 1/4 cup (60 ml) of dry parsley, 1/4 cup (60 ml) of dry oregano, 1/2 teaspoon (2.5 ml) of salt, and 1/2 teaspoon (2.5 ml) of ground black pepper into a large pot and simmer.

-Fry the ground beef in a pan, drain, and add it to the simmering pot.

If you want pasta or rice noodles:

-Put water in a pot and wait for it to boil.

-Cook your noodles (follow the instructions on the package), and drain.

-Place cooked noodles on plates or bowls and pour warm sauce on top.

-If you can handle dairy, sprinkle parmesan cheese on top of your dish.

If you want squash instead of noodles:

-Preheat the oven to 375 degrees Fahrenheit.

-Cover a cookie sheet with aluminium foil.

-Poke several holes in the spaghetti squash(s) (1 squash is good for two people) with a fork and place it on the cookie sheet, making sure to remove any product stickers.

-Put the cookie sheet in the oven on the medium rack and cook for one hour.

-Take the cookie sheet out of the oven using oven mitts, turn the oven off, and cut the spaghetti squash(s) in half with a sharp knife.

-Remove the center "guts" and seeds from the squash(s).

-Place each cleaned out squash on a plate and pour warm sauce in them.

-If you can handle dairy, sprinkle parmesan cheese on your dish.

Ingredients:

-1/2 900g bag of pasta, or 2 small spaghetti squash

(If you have a gluten intolerance, try making this dish with rice noodles instead)

-1 package (about 450g) of ground beef
-1 796 ml can of diced tomatoes
-2 156ml cans of tomato paste
-1 cup of cut carrots
-1 cut up green pepper

-1 cut up red pepper
-1 small container of cut mushrooms
-1/4 cup (60 ml) of sliced green olives
-1/2 tablespoon (7.5ml) of sugar
-1/4 cup (60 ml) of dry parsley
-1/4 cup (60 ml) of dry oregano
-1/2 teaspoon (2.5 ml) of salt
-1/2 teaspoon (2.5 ml) of ground black pepper

-Parmesan cheese (optional)

Recipe and cooking instructions:

-Combine the canned diced tomatoes, tomato paste, 1 cup of cut carrots, 1 cut up green pepper, 1 cut up red pepper, 1 container of cut mushrooms, 1/4 cup (60 ml) of sliced green olives, 1/2 tablespoon (7.5ml) of sugar, 1/4 cup (60 ml) of dry parsley, 1/4 cup (60 ml) of dry oregano, 1/2 teaspoon (2.5 ml) of salt, and 1/2 teaspoon (2.5 ml) of ground black pepper into a large pot and simmer.

-Fry the ground beef in a pan, drain, and add it into the simmering pot.

-Continue to simmer for about 3 hours.

If you want pasta or rice noodles:

-Put water in a pot and wait for it to boil.

-Cook your noodles (follow the instructions on the package), and drain.

-Place cooked noodles on plates or bowls and pour warm sauce on top.

-If you can handle dairy, sprinkle parmesan cheese on your dish.

If you want squash instead of noodles:

-Preheat the oven to 375 degrees Fahrenheit.

-Cover a cookie sheet with aluminium foil.

-Poke several holes in the spaghetti squash with a fork and place it on the cookie sheet.

-Put the cookie sheet in the oven on the medium rack and cook for one hour.

-Take the cookie sheet out of the oven using oven mitts, turn the oven off, and cut the spaghetti squash in half with a sharp knife.

-Remove the centre "guts" and seeds from the squash(s).

-Place each cleaned out squash on a plate and pour warm sauce in them.

-If you can handle dairy, sprinkle parmesan cheese on your dish.

Tip: The sauce tastes much better the following day, after it sits in the fridge. You can also freeze the sauce for another day.

Ingredients:

-1/2 900g bag of macaroni noodles
-1 package (about 450g) of ground beef
(This dish is good without meat as well)
-1 796ml can of diced tomatoes
-1 156ml can of tomato paste
-1/4 cup (60 ml) of dry parsley
-1/4 cup (60 ml) of dry oregano
-1/2 teaspoon (2.5 ml) of salt
-1/2 teaspoon (2.5 ml) ground of black pepper
-1/2 tablespoon (7.5ml) of sugar
-1 medium sized block (about 270g) of cheddar cheese

Recipe and cooking instructions:

-Preheat the oven to 375 degrees Fahrenheit.

-Combine the canned diced tomatoes, tomato paste, 1/2 tablespoon (7.5ml) of sugar, 1/4 cup (60 ml) of dry parsley, 1/4 cup (60 ml) of dry oregano, 1/2 teaspoon (2.5 ml) of salt, and 1/2 teaspoon (2.5 ml) of ground black pepper into a baking pan.

-Mix everything together.

-If you chose to include meat, fry the ground beef in a pan, drain, and put into the baking dish.

-Mix everything together again.

-Put water in a pot and wait for it to boil.

-Cook your macaroni noodles (follow the instructions on the package), and drain.

-Place the cooked noodles in the baking pan and mix with the sauce.

-Grate the entire block of cheese, and sprinkle the cheese on top of the pan to cover the macaroni.

-Put the pan in the oven on the medium rack and cook for about 15 minutes. The cheese will melt.

-Remove the pan from the oven using oven mitts, and turn the oven off.

-Cut through the melted cheese with a knife to separate the portions and serve with a spatula.