Sugar Free Spaghetti Sauce

This sugar free spaghetti sauce tastes like a classic homemade pasta sauce. Simmered on the stove with San Marzano tomatoes and Italian seasonings, your house will smell like an Italian restaurant.

Why this recipe is just so good....

• Who misses a delicious pasta dinner while on a low carb or keto diet? I know I do!! I have tried a bunch of different types of noodles (check out the taste test results below). But to me, the sugar free tomato sauce is the most important. This recipe is so full of flavor from all the spices and tomatoes and is super hearty because it's made with ground beef.
• Instead of reaching for jarred sauce, try this low carb spaghetti sauce. It can be ready for a family dinner in about an hour. Or you could easily make this ahead of time or the day before. It reheats beautifully and tastes delicious!
• Some other skillet beef recipes that you will love are Hot and Spicy Beef, Keto Salisbury Steak and Pepper Steak and Onions.
• This recipe is perfect for making a larger batch for meal prep or just doubling the recipe. Freeze it and you will be able to have dinner on the table super fast. Also, I believe sauces taste incredible as leftovers because the flavors deepen.

Ingredients

You will need the following ingredients to make this no sugar added spaghetti sauce

• 1 pound ground beef, 85 % lean
• (1) 28 oz. can crushed tomatoes, San Marzano
• 1 tablespoon olive oil
• 2 garlic cloves, peeled and minced
• 1 small onion, chopped
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon dried  thyme
• 2-3 teaspoons sugar substitute
• shaved parmesan cheese for garnish, optional

• If you can, use San Marzano tomatoes. They have a deep tomato taste and are less acidic than other tomatoes.
• 85% ground beef is my preferred type of beef. It has just enough fat in it to not be dry and has good flavor.
• When possible, I try to use fresh herbs, but dried herbs will work. Also, onion and garlic are the basis of a good tomato based marinara sauce.

How to make Sugar-Free Spaghetti Sauce?

• Heat oil in large skillet over medium flame. Fry the onion until golden brown. Add the minced garlic and fry for a minute or two. Remove onion and garlic to bowl.
• Add the ground beef and cook until browned. You can mash it down and break up any chunks with a wooden spoon or potato masher.
• Sprinkle in dried or fresh herbs and the sugar and cook another minute or two. Pour in the tomatoes, onions and garlic. Stir to combine. Bring to a light boil. Turn down heat, cover and let simmer at least 30 minutes, stirring occasionally. If you have more time, you can let the sauce simmer an additional hour.

• Healthline has an article about spaghetti substitutes but although they are gluten free, they all had a high amount of carbs and would not fit in my low carb meals.
• I had never tried these brands and really hoped that I found a winner.
• Simply Nature's Edamame Spaghetti has 7 grams net carbs and 24 grams of protein per 2 oz. dry serving.
• Impastable Fettuccine has 8 grams net carbs and 4 grams of protein per 2 oz. dry serving.
• Trader Joe's Hearts of Palm pasta has 2 grams of net carb and 0 protein per 3 oz serving.
• Truthfully, if pasta substitutes don't taste good, low carb and sugar free means nothing to me. So I cooked all three to taste test. I even let my husband taste and he is usually not a fan of low carb food items.

• The edamame had great texture and a neutral, almost bland taste.
• The Impastable was not my favorite due to texture preferences, but my husband liked this one. The cooking instructions said not to overcook or it would fall apart so I focused on al dente'. But it was too chewy and dense for my taste.
• The hearts of palm was ok, it reminded me slightly of Zoodles, with a squash-like texture and taste. I made sure to drain and rinse well. And I also sautéed it briefly to improve the texture.

• So, for me, my favorite was the edamame spaghetti. The taste and texture was about an 8/10 and when you add the high protein into the score, it was my winner.
• I also mixed it with some of the hearts of palm pasta. When served with my favorite sugar free pasta sauce, well, it was a 10/10 and now a spaghetti dinner is back on the menu!!

Cooking Tips

• While frying the chopped onion, it's fine to fry it light brown, but don't overcook or brown the minced garlic. It tastes bitter if it burns.
• After browning the ground beef, you should drain the fat; it's not needed in the sauce. Or make it vegetarian and leave out the beef. Add more tomatoes and
• If you'd like, you can add chopped bell pepper or mushrooms to add more vegetables to the sauce or for a vegetarian option and leave out the beef.
• The tomato sauce needs a minimum of 30 minutes to simmer, covered on the stove. Stir every 15 minutes. If you have more time, the spaghetti sauce will be even thicker and more flavorful if you can let it simmer an extra hour or two.
• If you have fresh basil, use that instead of dried. ¼ cup chopped = 1 tablespoon dried.

FAQ

Here are some other quick dinner ideas:

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