Veggie packed meat sauce for spaghetti

Veggie packed meat sauce for spaghetti
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Nutritional Info
  • Servings Per Recipe: 10
  • 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

View full nutritional breakdown of Veggie packed meat sauce for spaghetti calories by ingredient
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Introduction

Packed with lots of vegetables this sauce makes a ton! Be sure to freeze some for later. Packed with lots of vegetables this sauce makes a ton! Be sure to freeze some for later.
Number of Servings: 10

Ingredients

    16 oz - Lean Ground Beef
    1 cup - onion
    8 oz Mushrooms, fresh
    2 cups - Carrots
    1 - Jalapeno pepper
    1 - Green Bell Peppers
    1 - serrano pepper
    5 cloves - garlic
    2 medium - Zuchini fresh
    2 medium - Summer Squash
    16 oz - Chicken Stock
    10 oz can - Rotel
    14.5oz can - Stewed Tomatoes - Italian Style
    2, 6oz cans - Tomato Paste
    2, 8oz cans - Tomato Sauce
    1 TBS - dried Basil
    1 TBS - dried Oregano
    1 TBS - dried crumbled Bay Leaves
    Salt, Pepper, garlic pepper and Seasoning salt to taste

Tips

This makes a lot and freezes well. The vegetables really help to stretch the sauce. I choose to chop them finely so they are a bit more hidden in the sauce - it helps when trying to feed the kiddos. :)


Directions

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.

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