I added one unusual ingredient in my spaghetti sauce

Gluten and Dairy Free Creamy Spaghetti A Quick, Easy and Healthy Meal Ingredients: 1 yellow onion, diced 2 garlic cloves, finely chopped Half of large red bell pepper, diced or use 1/2 cup chopped fire roasted sweet bell pepper in a jar (the best!) 1/2 cup ripe black olives, chopped 1 lb ground beef, browned and drained 2 tablespoons avocado oil or olive oil 2 jars (24 0z each) Gluten Free Pasta Sauce Note: I used Classico brand, any GF and Dairy Free Pasta Sauce 1 can (13.5 fl oz) coconut cream/milk, don’t include the oil (set aside for other use) Note: I used Native Forest brand, Organic Coconut Milk, Simple, No Guar. But for those who have freshly grated and squeezed coconut cream would be great. I would add 1 and 1/2 cups of it. Italian seasoning, salt and black pepper to season Serve with Gluten Free spaghetti noodles Note: I used Barilla brand GF Veggie Spaghetti Noodles Instruction: 1. In a large pot, cook ground beef until no longer pink. Drain fat. 2. In the same pot, heat 2 tablespoons oil. Add garlic, and sauté until browned and fragrant. About 1 minute. 3. Add diced onions, bell pepper, and sliced olives. Sauté until tender, about 1 minute. 4. Add the meat, pasta sauce and coconut cream/milk. Mix well. 5. Cover and cook on medium heat to boil. Turn the heat down and let the sauce simmer for about 20 minutes. 6. Meanwhile, in a medium pot, boil 5 cups water. Add the noodles, and cook according to package instruction. 7. Serve hot. Thank you. I hope you’ll like it! “The mouth of the righteous speaketh wisdom, and his tongue talketh of judgment. The Law of his God is in his heart, none of his steps shall slide.” Psalm 37: 30-31 Please don’t forget to subscribe, share and like my video. Have a blessed day!

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