Veggie Filled Pasta Sauce
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 147.7
- Total Fat: 6.1 g
- Cholesterol: 58.3 mg
- Sodium: 230.6 mg
- Total Carbs: 10.7 g
- Dietary Fiber: 1.8 g
- Protein: 9.7 g
IntroductionThis is my standard sauce recipe. Includes added liver and loads of veggies This is my standard sauce recipe. Includes added liver and loads of veggies
Beef, grass fed, ground, 1 lb
Chicken Livers,4-5 ounces
Onions, raw, 1 small
Zucchini, 1 large
Red Ripe Tomatoes, 4 medium whole
Carrots, raw, 1 large
bell pepper 1
Tomato Sauce, 1 14 ounce can
Honey, 2 tbsp
red wine- 12 ounces (this bakes off, so there isn't any resulting alcohol. if you prefer, you can sub homemade chicken stock)
sea salt, pepper to taste
garlic powder 1 tbsp
fennel seeds, crushed, 1 tsp
oregano, 1 tbsp
crushed red pepper, to taste, 1 tbsp can be pretty hot for my kids
other italian seasonings to taste
If you eat grains, this is great on pasta. If, like me, you are low carb or primal, or want to try something new? Enjoy this sauce on spaghetti squash, zucchini noodles, portobello mushrooms, sweet potatoes.... Pick a good veggie and sky's the limit.
in a food processor, with the shred or chop blade, process the onions, carrots. Add to browned meat (in mine, I usually get a couple chunks that don't want to shred, just remove those and save them for the next step)
Process the bell pepper, the tomatoes and any chunks that didn't shred. Puree with chopping blade in processor. (alternatively, you could use a good blender, I just prefer to only use the one piece of equipment per meal) add this sauce to the pot, and then add all the rest of the ingredients.
Stirring occasionally, bring to a simmer, then reduce the temp and cook on low for about 30-45 minutes. Longer is fine as long as you stir more frequently the thicker it gets.
The result? Deep, rich, flavorful and packed with loads of nutrition. Enjoy!
Serving Size: makes 12, 1/2 cup servings