I hate vegetables. Really, I do. I'm a thirty-year old that doesn't like vegetables. I do eat a few, but mostly the starchy, unhealthy ones. I decided to try to trick myself by hiding veggies in my pasta sauce. Not 'healthy' per-say, but healthier than not having them. Right? Right.
The verdict? Yummmmmm. The carrots gave a little sweetness to the sauce and the peppers, spinach an onion blended right in. I don't think I'll make plain spaghetti sauce again!
This is a versatile recipe - you could really add just about any veggies you want to this sauce, this is just how I made it, with what I had on hand. You can also serve over and pasta you want. I used a whole wheat thin spaghetti
Veggie Pasta Sauce
1 lb Italian sausage - could use any meat really - turkey, chicken, hamburger
2 carrots, grated
1 large onion, finely diced
1 red bell pepper, finely diced
1 1/2 cups baby spinach
2 cloves garlic, minced
1 can diced tomatoes
1 can tomato sauce
1 tbsp oregano
salt and pepper to taste
In a large sauce pan brown and crumble sausage. Drain all but 1 tbsp of the fat. Add in onion, pepper, spinach and carrot. Saute until veggies are soft. Add in garlic, tomatoes, tomato sauce and spices.
Simmer for 5-10 minutes. Serve over pasta.