The Twisted Classic

I, like many people, have a simple standard when it comes to spaghetti sauce. Can of tomato sauce, plain, to which I add garlic, basil, oregano, chili powder, and S&P. Sometimes I’ll get meaty and add ground beef or bison, onion, mushrooms, and olives to make a heartier dish. But I always fall back on the classic.

The other night, I decided to be a little different. This was the result. And it was fantastic.



Desired amount of your favorite GF pasta (I like corn spaghetti best)
1 lb ground beef or bison
1 tbsp or so of cooking oil (I use coconut oil but vegetable or olive oil would work too)
6 strips bacon, mostly cooked, in pieces
6-8 mushrooms, washed & sliced/diced
1/4 cup diced onion
2-3 garlic cloves (or garlic powder)
1 tbsp oregano
1 tbsp basil
1 tsp chili powder
1/2 cup cream (I used a lactose free 35% cream)
1 can plain tomato sauce (like Hunt’s)
Salt & Pepper

Honestly, I didn’t measure much of anything when I made this. The spices amounts are guesses, but should be about right. Alter the amounts to your personal liking – just make sure the beef is fully cooked before you start tasting your sauce!

Since you are using about a pound of meat here, this recipe will serve several people. I got about 4 meals out of it. Of course, that will vary based on appetites and your pasta-sauce ratio!


Get a big pot of water boiling for your pasta. Cook pasta to package directions, rinse in hot water if you wish, drain, and set aside. (If you do this during the cooking of the sauce, it won’t have to sit too long and get cold and sticky, but if it does, just rinse under hot water again to un-stickify the noodles before serving.)

In a big skillet, heat the oil. Add onion, mushrooms, & garlic (if using fresh cloves) and saute on low-med heat until onion is tender and the mushrooms start to cook. Add the ground beef or bison and continue cooking until the meat is completely browned. Stir often. Add the bacon.

Mmmm bison & bacon...

Mmmm bison & bacon…

Stir in the tomato sauce and spices. When warmed through, slowly add the cream and lower the heat. You want it warm, but not boiling. Add salt & pepper to taste. Serve over your pasta and top with a little shredded parmesan cheese!

After the cream is added

After the cream is added


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