Spaghetti sauce with veggies
Everyone loves a great bowl of spaghetti. This make-ahead sauce is packed with disguised veggies that even picky carnivores enjoy.
- Prep Time: 30 minutes
- Cook Time: 1 hours
- Total Time: 1 hours 30 minutes
- Yield: 6 servings 1x
Ingredients
Scale
- 1 pound hamburger or ground turkey
- 1 pound Italian turkey sausage, casings removed
- 6 cloves garlic, chopped
- 1 onion, chopped
- 1 28-oz can of chopped tomatoes (I use Pomi)
- Some red wine or water ( 1/2 – 1 cup)
- 2 roasted red peppers, homemade or jarred, chopped into 1/2” pieces
- Handful of mushrooms, sliced
- 4 small zucchini, sliced in half lengthwise, and then sliced into half circles
- 1 14-ounce can of artichoke hearts, drained and chopped
- 1 T dried basil
- 1 T dried oregano
- Salt and pepper to taste
- 1 T parsley, chopped
Instructions
- In a large pot brown hamburger and sausage on medium high heat. Drain off most of oil. Leave a tablespoon or two to sauté vegetables.
- Add onion and garlic and cook about 5 minutes.
- Add the remaining ingredients except for salt, pepper and parsley and bring to a near boil. Reduce heat and cook for one hour, or more if you have time. Season with salt, pepper and parsley the last 5 minutes of cooking. Serve over spaghetti noodles.