Low Carb Spicy Spaghetti Sauce
alt.support.diet.low-carb/Elly (2002)

I found this recipe on rec.food.recipes, it was posted by AdmiralJ. I tried it out and found it delicious!

I did have to change some of the things from the recipe because of my WOE (low carb, but eat-all-food-groups):
- I didn't have any spaghetti with it (which original recipe suggested), instead I steamed some cauliflower;
- I've cut the ingredients in half, because I was cooking for 2 persons only - that amount was enough for 4 portions;
- instead of Cayenne Pepper I used Tabasco sauce;
- instead of salt I used soy sauce;
- instead of Italian spaghetti seasoning I used curry because it goes so well with veggies;
- suggestion: you can prepare double amount of it in the evening, so you can have it that night for dinner and the next day for lunch, or even freeze it and then just microwave it when you want - it can save you time for cooking (which you can spend exercising :))

Per serving:
- carbs =7.33 grams
- calories = 395 - fat = 27.3 g
- protein = 48 g

So, here it the original recipe:

SPICY SAUCE (FOR SPAGHETTI)
Time of preparation: 45 minutes
Serves 4 to 6

3 pounds of lean hamburger
2 onions
2 cups sliced mushrooms - I used fresh ones, but the canned will do as well
1 green, bell pepper
2 stalks diced celery.
2 jars Ragu, spaghetti sauce (Super Vegetable Primavera, if available)
Sprinkle Cayenne Pepper to taste (be careful, it's very hot!)
Sprinkle Seasonall or Spike or Salt, to taste (we like Spike)
Sprinkle Oregano to taste
Sprinkle Italian spaghetti seasoning to taste (we like the McCormick brand)
Two cans of diced Rotel Tomatoes (these are spicy and hot; tomatoes canned with chile and onion)

Brown three pounds of hamburger meat in a skillet and drain the grease.

Add two diced onions, two cups of sliced mushrooms, one diced, green bell pepper, two stalks of diced celery, and cook until the vegetables are done.

Add two jars of Ragu spaghetti sauce, two cans of Rotel tomatoes, add seasoning from the ingredients list to taste. Stir all ingredients together and add one Ragu jar of water. Add more or less water to make the consistency you like. Cook all the ingredients together and simmer for 30 minutes, stir to prevent burning and/or sticking to the cooking pot.