Ingrédients pour Veggie Garden Spaghetti Sauce
- Diced Tomatoes
- 6 tablespoons tomato paste
- 1/4 teaspoon sugar
- Extra Virgin Olive Oil
- Garlic Cloves
- Zucchini
- Onion
- Basil
- Oregano
- Pepper
- Salt
- Lean Ground Beef
- Frozen Chopped Spinach
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Comment préparer Veggie Garden Spaghetti Sauce
- Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add 2 cloves minced garlic and 1 medium onion, chopped, and sauté until the onions are translucent (about 5 minutes).
- Add 1 pound of ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Add 2 medium zucchini, chopped, and cook until slightly softened (about 5 minutes).
- Drain 1 (28 ounce) can of stewed tomatoes to remove excess liquid.
- Puree the drained stewed tomatoes using an immersion blender or in a regular blender until smooth.
- Add 6 tablespoons of tomato paste to the pureed tomatoes and blend until well combined.
- Pour the tomato mixture into the pot with the beef and zucchini.
- Stir in 1 teaspoon dried oregano, 1/2 teaspoon dried basil, 1/4 teaspoon sugar, and salt and pepper to taste.
- Bring the sauce to a simmer, then reduce heat to low, cover, and simmer for at least 30 minutes, or up to 1 hour for a richer flavor. Stir occasionally.
- Serve over your favorite pasta and garnish with freshly grated Parmesan or Romano cheese.
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
48g
Fat
24g
Carbs
6g
