Veggie packed meat sauce for spaghetti
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
16 oz - Lean Ground Beef1 cup - onion8 oz Mushrooms, fresh 2 cups - Carrots1 - Jalapeno pepper1 - Green Bell Peppers 1 - serrano pepper5 cloves - garlic2 medium - Zuchini fresh 2 medium - Summer Squash16 oz - Chicken Stock10 oz can - Rotel14.5oz can - Stewed Tomatoes - Italian Style 2, 6oz cans - Tomato Paste 2, 8oz cans - Tomato Sauce1 TBS - dried Basil1 TBS - dried Oregano1 TBS - dried crumbled Bay LeavesSalt, Pepper, garlic pepper and Seasoning salt to taste
1.)Brown ground meat in skillet on medium high heat. Once browned rinse with cold water to remove excess grease. Return to skillet and season with salt and pepper.
2.)chop onion, carrots and peppers and add to medium high skillet, cook until done.( I usually add a little water to help with this step)
3.)chop mushrooms and garlic, add to meat mixture, cook until done and combined.( add a little more water if needed)
4.) chop remaining vegetables and place in medium to large pan, add meat mixture to large pan. Cook until vegetables are soft.
(I used a food processor for all chopping)
5.)Add chicken stock and all canned tomatoes, paste and sauce. Cook until it starts to bubble.
6.) Reduce heat to low and add seasonings to taste.
Cover and simmer until it reaches desired consitancy.
Serving Size: Makes 16 one cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user FAT_BEGONE.
2.)chop onion, carrots and peppers and add to medium high skillet, cook until done.( I usually add a little water to help with this step)
3.)chop mushrooms and garlic, add to meat mixture, cook until done and combined.( add a little more water if needed)
4.) chop remaining vegetables and place in medium to large pan, add meat mixture to large pan. Cook until vegetables are soft.
(I used a food processor for all chopping)
5.)Add chicken stock and all canned tomatoes, paste and sauce. Cook until it starts to bubble.
6.) Reduce heat to low and add seasonings to taste.
Cover and simmer until it reaches desired consitancy.
Serving Size: Makes 16 one cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user FAT_BEGONE.
Nutritional Info Amount Per Serving
- Calories: 169.9
- Total Fat: 3.5 g
- Cholesterol: 28.0 mg
- Sodium: 496.4 mg
- Total Carbs: 24.0 g
- Dietary Fiber: 6.3 g
- Protein: 13.8 g
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