Italian Sausage and Olive Spaghetti Sauce

Italian Sausage and Olive Spaghetti Sauce

It had been ages since I’d last made Spaghetti Sauce. After all, what good is spaghetti sauce when you don’t even eat spaghetti?

But then I got this crazy craving for a dish that I remembered having when I was a kid: Cauliflower Au Gratin, Italian Style. There really wasn’t much to it. It was basically steamed cauliflower drowned in spaghetti sauce, topped with mounds of melted cheese, which was made all golden and crispy thanks to a nice little stay under the oven’s broiler.

Sitting myself down to one of these bowls of goodness was like pure heaven. So as soon as its image popped in my mind, I was done for. I knew I’d have to not only recreate it, but that I’d also have to kick it up a notch.


  • 1lb pastured ground pork
  • 1lb grassfed ground beef
  • 2 tbsp balsamic vinegar
  • 2 tbsp smoked paprika
  • 1 tbsp Dijon mustard
  • 1 tbsp cold water
  • 1 tbsp fennel seeds
  • 1 tbsp chili pepper flakes
  • 1 tsp Himalayan salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp freshly ground black pepper
  • 1 tsp cayenne pepper
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 celery rib, chopped
  • 1 small yellow bell pepper, chopped
  • 2 large (28oz) cans crushed tomatoes
  • 1 cup water
  • 1/2 cup (3oz) pitted black olives
  • 1/2 cup (3oz) pitted green olives
  • 1/2 cup finely chopped parsley
  • 1 tbsp dried oregano
  • 1 tsp Himalayan salt
  • 1 tsp freshly ground black pepper
Read the whole recipe on The Healthy Foodie