HOW TO HIDE VEGETABLES IN SPAGHETTI SAUCE RECIPES

Name: Vegetable Spaghetti Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8-10 serving(s)
Ingredients: 2 tablespoons vegetable oil; 1/2 cup chopped onion; 1 cup diced carrot; 4 cups chopped zucchini, cut into 1/2 inch pieces; 1/4-1/2 teaspoon crushed red pepper flakes (optional); 1 cup chopped green bell pepper; 4 ounces canned sliced mushrooms, drained (*See note); 2 (26 -32 ounce) jars traditional premium spaghetti sauce; cooked spaghetti; kraft's grated parmesan cheese

VEGETABLE SPAGHETTI SAUCE RECIPE - FOOD.COM

Vegetable Spaghetti Sauce Recipe - Food.com image

This is a delicious, hearty, meatless spaghetti sauce. I like to add garden fresh vegetables to the sauce. I have used spaghetti sauce which I've purchased from Aldi's, (2-26 oz. jars of Mama Cozzi Traditional Premium Spaghetii Sauce), as well as, sauce which I've purchased from Sam's Club (2-32 oz. jars Classico Tomato & Basil Pasta Sauce), and both tasted great! If you choose to add the red pepper flakes, I have found the 1/2 teaspoon does make the sauce a bit spicy, so if you prefer your sauce less spicy, you may want to add less, or omit it all together.

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 8-10 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons vegetable oil
1/2 cup chopped onion
1 cup diced carrot
4 cups chopped zucchini, cut into 1/2 inch pieces
1/4-1/2 teaspoon crushed red pepper flakes (optional)
1 cup chopped green bell pepper
4 ounces canned sliced mushrooms, drained (*See note)
2 (26 -32 ounce) jars traditional premium spaghetti sauce
cooked spaghetti
kraft's grated parmesan cheese

Steps:

In a Dutch oven, over medium to medium-high heat, add the vegetable oil.
Add the onion, carrots, zucchini, and red pepper flakes.
Saute/cook vegetables for 4 minutes; stirring often.
Then add the green bell peppers, and cook for 3 minutes more; stirring often.
Add both jars of the spaghetti sauce, and the canned mushrooms, and stir.
When sauce starts to come to a boil, within a few minutes, lower heat to a simmer, then cover, and simmer the vegetable/spaghetti sauce for 15 minutes.
Serve sauce over cooked spaghetti, and top with grated Parmesan cheese.
*Note: 10/19/09 Today I made this sauce, but with a few modifications. Instead of adding canned mushrooms, I sautéed 8-ounces of fresh, sliced, mushrooms, in a seperate skillet along with 1-1/2 to 2 tablespoons of butter. I cooked the mushrooms over a medium-high heat for about 6-7 minutes. I also cut the zucchini and bell peppers into 3/4-inch pieces. I sauted the zucchini along with the carrots and onion, for 7 minutes, and after I added the bell peppers, I then added a 3/4 teaspoon of the red pepper flakes, and I sauted the entire vegetables for 6 to 8 minutes more. Finally I added the cooked mushrooms, the 2 jars of pasta sauce, and I threw in a pound of already cooked Italian meatballs, and simmered the sauce with the meatballs, while I cooked the spaghetti. This made a large pot full (to feed more than 6 people), and the sauce was nice and thick.

Nutrition Facts : Calories 144.9, FatContent 6.4, SaturatedFatContent 1.2, CholesterolContent 2, SodiumContent 427, CarbohydrateContent 19.5, FiberContent 4.3, SugarContent 12.3, ProteinContent 3.4

LOTS O'VEGGIES SAUSAGE SPAGHETTI SAUCE RECIPE | ALLRECIPES

Lots O'Veggies Sausage Spaghetti Sauce Recipe | Allrecipes image

This Italian sausage and ground beef recipe is full of vegetables and Italian herbs -- the longer it cooks the better! Full of flavor, and makes a great base sauce for lasagna. It's critical to use fresh basil, other herbs may be dried. Do not use canned tomatoes which have any corn syrup in them. Home canned tomato equivalent is 3 quarts. If you want a spicier sauce add either crushed red pepper to taste or use hot Italian sausage.

Provided by Debra Steward

Categories Side Dish Sauces and Condiments Sauces Pasta Sauces Tomato

Total Time 3 hours 30 minutes

Prep Time 30 minutes

Cook Time 3 hours 0 minutes

Yield 10 servings

Number Of Ingredients 17

Ingredients

1 pound sweet Italian sausage, casings removed
1 pound lean ground beef
¼ cup olive oil
1 large onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 zucchini, quartered and sliced
12 ounces mushrooms, sliced
2 carrots, shredded
4 ounces fresh basil, julienned
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 tablespoon chopped fresh thyme
1 tablespoon fresh oregano
4 cloves garlic, crushed
1 tablespoon white sugar
salt and pepper to taste
3 (28 ounce) cans peeled and diced tomatoes

Steps:

In a medium skillet over medium heat, cook sausage and ground beef until brown. Drain, reserving 2 tablespoons drippings. Set aside.
In a large stock pot or Dutch oven heat oil over medium heat. Cook onions in oil until translucent. Stir in green and red bell peppers, zucchini, mushrooms and carrots and cook until just tender. Add browned sausage and ground beef. Stir in basil, spinach, thyme, oregano, garlic, sugar and salt and pepper. Cook 2 to 5 minutes. Pour in tomatoes, stir well, reduce heat, cover and simmer 3 hours, stirring occasionally.

Nutrition Facts : Calories 339.4 calories, CarbohydrateContent 18.3 g, CholesterolContent 45.2 mg, FatContent 20.7 g, FiberContent 5 g, ProteinContent 18.7 g, SaturatedFatContent 6.2 g, SodiumContent 803.2 mg, SugarContent 10.5 g

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This is a delicious, hearty, meatless spaghetti sauce. I like to add garden fresh vegetables to the sauce. I have used spaghetti sauce which I've purchased from Aldi's, (2-26 oz. jars of Mama Cozzi Traditional Premium Spaghetii Sauce), as well as, sauce which I've purchased from Sam's Club (2-32 oz. jars Classico Tomato & Basil Pasta Sauce), and both tasted great! If you choose to add the red pepper flakes, I have found the 1/2 teaspoon does make the sauce a bit spicy, so if you prefer your sauce less spicy, you may want to add less, or omit it all together.
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*Note: 10/19/09 Today I made this sauce, but with a few modifications. Instead of adding canned mushrooms, I sautéed 8-ounces of fresh, sliced, mushrooms, in a seperate skillet along with 1-1/2 to 2 tablespoons of butter. I cooked the mushrooms over a medium-high heat for about 6-7 minutes. I also cut the zucchini and bell peppers into 3/4-inch pieces. I sauted the zucchini along with the carrots and onion, for 7 minutes, and after I added the bell peppers, I then added a 3/4 teaspoon of the red pepper flakes, and I sauted the entire vegetables for 6 to 8 minutes more. Finally I added the cooked mushrooms, the 2 jars of pasta sauce, and I threw in a pound of already cooked Italian meatballs, and simmered the sauce with the meatballs, while I cooked the spaghetti. This made a large pot full (to feed more than 6 people), and the sauce was nice and thick.

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