|Not Gluten Free Version|
|Gluten Free Version|
Okay, here is the recipe. Or method, if you prefer. I say method because you can adjust this in so many easy ways. Gluten free, soy free, dairy free, meat free...
Our basic recipe, tho, uses meat and cheese. We use some tricks to make it lower fat.
Half pound ground meat, lean beef or ground turkey (for lower fat) ((tofu for meatless, or just don't use any meat))
One whole yellow onion, finely chopped
Four garlic gloves, finely chopped
Two green peppers, finely chopped (I like substituting a yellow pepper for one)
8 ounces sliced mushrooms
8 ounces chicken broth (vegetable bullion for meatless)
About a quart of tomatoes, any way you choose. I use one can sauce, one can diced, and one can Rotel. If you have access to a quart of fresh, that's a great way to go, too.
Olive oil to cook in
Basil, oregano, salt to taste. We like about 3 to 1 ratio of basil to oregano. If you like thyme or rosemary, just add a wee bit
Some pepperoni if using meat
A cup or so (shredded) of some Italian cheese. Mozzarella, Parmesan, or a mix. Use dairy free if cooking vegan.
Now to the cooking!
Start with the onion and garlic. Split them in half between a sauce pan and a skillet. Add olive oil and brown them well. Add in the meat to the skillet, brown it. Add the veggies minus the tomato stuff and cook them down well. Add in your choices of spices at this point. Salting now is a good choice, too.
Add the skillet ingredients to the sauce pan, pour in a little bit more olive oil, and continue to cook on about half the heat. Brown up the pepperoni in a skillet to get some of that oil out. Pepperoni is very fatty, so cooking it down some and draining it is a good idea.
Add in all the tomatoes and let it come to a boil. Reduce heat, cover, simmer for 30 minutes. I added some gluten free flour to help thicken it up. Rice, potato, tapioca flour, all will work. Maybe a tablespoon at the most.
For the gluten free casserole version, fill a casserole dish about 1/3rd up with the sauce, place the pepperonis on top, and add a cup of shredded cheese on top. Bake for 10 minutes at 350 degrees.
For those without gluten issues, use the sauce as is on top of some spaghetti, garnish with shredded dry Parmesan.