Meat and Vegetable Spaghetti Sauce

I found this recipe online when I was searching for ways to add additional "secret" vegetables to make the spaghetti sauce extra healthy for my son who only admits to eating green beans. This turned out to be a family favorite!

This sauce has a TON of vegetables and a little bit of meat, and turns out super thick and delicious. You’d never know you were eating mostly vegetables. The ingredient list looks long, but it’s not difficult. Please give it a try. You will love it!
• Prep Time 30 Minutes Cook Time 2 Hours
• Difficulty Easy Servings

• 2 Tablespoons Olive Oil
• 1 whole Yellow Onion, Diced
• 3 cloves Garlic, Minced
• 1 whole Green Pepper, Processed In A Food Processor
• 10 whole Baby Carrots, Processed In A Food Processor
• 1 whole Large Zucchini, Processed In A Food Processor
• 1 stalk Celery, Diced Fine
• 8 ounces, weight Sliced Mushrooms
• 1 pound Extra Lean Ground Beef (96% If Possible)
• ½ Tablespoons Salt
• ¼ Tablespoons Ground Black Pepper
• 1 Tablespoon Dried Parsley
• 1 Tablespoon Dried Oregano
• 1 Tablespoon Dried Basil
• 1 teaspoon Garlic Salt
• ½ Tablespoons Red Pepper Flakes
• ½ teaspoons Sugar
• ½ teaspoons Cinnamon
• ¼ teaspoons Nutmeg
• 1 can 28 Oz Can Whole Tomatoes
• 1 can (28 Oz. Can) Crushed Tomatoes
• 1 can (15 Oz. Can) Tomato Sauce
• 1 can (6 Oz. Can) Tomato Paste
• 1 cup Canned Beef Broth
To get ready, chop the onion and celery. Slice the mushrooms, mince the garlic, and process the green peppers, carrots and zucchini in a food processor until chopped finely.
Put the olive oil in a large pot over medium high heat. Saute the onion and garlic about 3 minutes. Add the other vegetables and heat through another 3 minutes. Add the raw meat and break up into small pieces. Add the rest of the ingredients and bring to a slow boil. Turn down to a simmer and simmer covered (with the cover slightly ajar to let out steam) for 2 hours, stirring every 15-20 minutes.
Serve over cooked pasta. I usually make a double batch of this and freeze dinner portions for my family.
This recipe makes about 12 cups of sauce. You can also dump all ingredients in a crock pot and cook on high for 6-8 hours with the lid left open a crack to let out steam.

-source: Thepioneerwoman.com

A New Recipe Each Week

The other night at a scrapbooking workshop I heard about a woman who is fixing a new recipe each week. I think that would be a good challenge for me. I go through stages and am not always motivated to be creative with dinners. Although I do enjoy trying new recipes quite often.

So I might start posting the recipes that we like!