Spaghetti with Meat Sauce and Veggies
Description
Make your spaghetti healthier, tastier and go further by adding some fresh veggies to the sauce. If your kids pick out even small diced veggies, grate them with a hand grater and they will never know that they are eating healthy!
Ingredients
1 lb. lean ground beef
1/4 t. red pepper flakes, or to taste
1/2 T. Italian seasoning
3/4 t. salt
1/4 t. freshly ground black pepper
3 garlic cloves, peeled
1/2 onion, rough-chopped or grated
1-2 carrots, scubbed, peeled and diced, or grated
1 stalk celery, scrubbed and diced, or grated
28 oz. can crushed tomatoes
1/2 T. olive oil
10 oz. spaghetti
Parmesan cheese, for serving
Directions
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Pasta:
Bring a saucepan of salted water to boil; add pasta. Cook until al dente, according to package directions, tender but not soggy. Drain.
Ground beef:
Mix ground meat, red pepper flakes, Italian seasoning, salt and black pepper together.
Dice or chop garlic, onions, carrots and celery; and then puree in a blender, food processor or with an immersion blender.
Heat a Dutch oven over medium-high heat. Add oil and meat to hot oil. Crumble meat as it cooks; brown 4 - 6 minutes. Drain off any fat. Fold in veggie puree; saute 3 - 4 minutes; add crushed tomatoes. Boil; simmer uncovered 15 - 20 minutes.
When sauce is done simmering, season to taste with more spices, salt, and pepper. If t sauce tastes too tart or acidic,add a little sugar.
Serve hot and garnish with Parmesan cheese.