Here’s an example of semi-stealth veggies — a rich, thick spaghetti sauce that’s loaded with vegetables without looking like it’s loaded with vegetables. You’ll need a large pan or pot (I use what they call a “Texas fry pan”) and unless you’re feeding an army, you’ll have plenty left over to freeze for a later meal.
You’ll notice I don’t add any salt. We tend to not use much salt in cooking around Diane’s Kitchen and my husband and son find plenty of flavor in this as-is. If you prefer, you can add salt to taste.
Hints: use a food processor or hand chopper to finely mince the onion, carrots and celery — the finer, the better. Add more diced tomatoes or tomato sauce if you like a thinner sauce.
- 1 lb. ground beef (substitute ground turkey if desired)
- 1 med. onion, finely chopped
- 2 cloves garlic, finely minced
- 2 carrots, finely minced
- 2 stalks celery, strings removed, finely minced
- 1 28-oz can diced tomatoes
- 1 15-oz can tomato sauce
- 1 6-oz can tomato paste
- 2 tsp dried basil
- 1 T Italian seasoning blend
Combine meat, onion, garlic, carrots and celery in large pan and brown over medium heat until meat is cooked through. Drain. Add remaining ingredients. Simmer, uncovered, for 20 to 30 minutes, stirring occasionally.
Serve over angel hair pasta; sprinkle with grated Parmesan cheese.
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