Veggie Filled Pasta Sauce

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • 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

View full nutritional breakdown of Veggie Filled Pasta Sauce calories by ingredient
Report Inappropriate Recipe

Submitted by:


This 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
Number of Servings: 12


    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, combine the liver and beef. Start browning the meat mixture while you prep the vegetables
zucchini, and
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

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.