“Spaghetti sauce” over shirataki noodles – another non-Egg recipe

Karen makes a wonderful meat sauce to go with spaghetti.  The recipe is direct from Southern Living, except that we specify 93% lean on the ground beef.  When we have it, I occasionally substitute shirataki noodles for the spaghetti noodles.  This is Karen’s recipe for the sauce.


  • 2 lbs. 93% lean ground beef
  • 1 medium onion, diced
  • 2 celery ribs, diced
  • 2 small carrots, diced
  • 3 garlic cloves, minced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 (8-ounce) package sliced fresh mushrooms
  • 2 (15-ounce) cans tomato sauce
  • 1 (14 1/2-ounce) can beef broth
  • 1 (10 3/4-ounce) can tomato puree
  • 1 (6-ounce) can Italian-style tomato paste
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon fresh basil


  1. COOK first 8 ingredients in a large Dutch oven over medium heat, stirring until meat crumbles and is no longer pink; then drain.
  2. STIR in mushrooms and next 6 ingredients.
  3. Simmer 3 hours.
  4. Stir in 1 tablespoon basil just before serving.

Serve this on top of shirataki noodles, after rinsing the noodles 5-10 minutes under cool running water and then cooking the boodles for 5-10 minutes over medium heat in a non-stick skillet.

If anybody out there has any good tasty recipes using shirataki noodles, let me know.


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