Kids Can Do the SCD

www.kidscandoscd.com

MARINARA SAUCE
I would normally call this “spaghetti sauce,” but I have yet to find a suitable SCD spaghetti that Miles likes.
Without meat we use it a lot for pizza or over sausages. With meat it’s good over bread or in lasagna.
Many of the ingredient amounts specify a range rather than an exact amount. This is because everybody
tolerates things a little differently. We’ve had no problems with any of these ingredients, but spices and
fibrous vegetables like onions and celery can be hard on some people’s systems. Use whatever of these
ingredients in whatever proportions work for you. Really, the only ingredient that isn’t optional is the
tomato juice.

2-4 onions to make meat sauce:

4-6 celery ribs ADD: ½ lb hamburger or bulk sausage
3-6 garlic cloves
3-4 T olive oil (depending on volume of veg’s ELIMINATE: the olive oil and cook the
¾ t salt vegetables with the meat instead, draining off
¼ t pepper the grease when the meat is cooked
1-2 bay leaves
1 t oregano
1-2 t other spices (basil, marjoram, thyme,
rosemary, sage, etc.) to your taste
1-48 oz can tomato juice (not from concentrate)

 Use a food processor to chop the onions, celery and garlic. (Throw the garlic in with one or the other.)
Process very fine, but do not puree.
 In a very deep frying pan (2+ qts) warm the olive oil for a minute over medium heat
 Add all the other ingredients except the tomato juice
 Sauté/simmer, stirring frequently, until nearly all the liquid has evaporated
 Add the tomato juice and stir well
 Turn up heat and bring to a boil
 Continue to cook at the highest temperature that won’t cause the sauce to boil over or scorch, stirring
often. The object is to reduce the liquid in the sauce, so a low boil is desirable to evaporate the liquid as
quickly as possible. Don’t cover as that would hold in the steam.
 The sauce is done when a spoonful of sauce placed on a plate no longer separates. About one third to
one half of the liquid will be cooked out, on average, which may take up to an hour.

TIPS:
✧ A splatter guard, which looks sort of like an overgrown ping-pong paddle made of fine mesh, is very
handy for keeping your stove and counter clean while the sauce boils.
✧ This recipe usually takes me a little over an hour from start to finish including chopping and cooking the
vegetables.
✧ The sauce tastes fine even if liquid still separates out. Though if you want to make pizza with it, it’s better
to have it thick.