I am literally eating a big bowl of this Spicy Artichoke & Olive Red Sauce as I type this! I have been making this for the last year and keep wanting to write it down, so TODAY is the day!! Oh, you can totally make this Not spicy too, super easy, just omit the red chili flakes and spicy tomato sauce.
I make my Classic Meatballs here and throw them right into the simmering sauce. I also make a Roasted Spaghetti Squash to add to the dish so it looks more like traditional spaghetti and meatballs.
If you or your family eats pasta, feel free to pour this sauce on thick!
2 Tbls grass fed ghee
3-4 garlic cloves
1 small onion
1 Tbls tomato paste
2 tsp anchovy paste
1/2 lemon juiced
1/4 cup capers
6 oz black olives
14 oz Artichoke hearts (plain)
1 tsp cumin
1 tsp oregano
S & P
Pinch or two of dried chili flakes
16 jar of spicy tomato sauce (you can use plain if you cant find, just add more seasonings and garlic & onion powder)
1 cup chicken bone broth
Place a medium sized pot over medium heat. Add ghee and chopped garlic and onion. I personally run mine through a small chopper. After a few minutes of cooking add in the artichokes, olives, tomato paste, anchovy paste, lemon juice and capers. Cook for a few more minutes. Then add in the Spices, tomato sauce and broth.
Bring to a simmer and turn down to low, cover and let go for 20 mins to marry the flavors.
Last add in your meatballs and let them get cozy for a few, or however long you wish!
This sauce can hang out all day on the stove on low heat or in the crockpot until you are ready to chow.
Serve in a big bowl full of raw greens, they wilt when you add the sauce….and spaghetti squash.