With meat or without this is a tasty sauce packed full of nutritious veggies.
Make this totally vegetarian, or add meat for the carnivores in your house, either way they'll get plenty of veggies in this dish! Plus, it makes a lot of sauce. You'll end up with more than 3 quarts of sauce if you add meat, a little less without.
2 Tablespoons olive oil
1 sweet onion, diced
1 cup carrot, diced
2 cups zucchini, diced
1 cup mushrooms, chopped
Salt and Pepper to taste
1 Tablespoon crushed garlic
1 pound of ground beef, browned (optional)
2 quarts chopped tomatoes or equivalent canned
1 6 ounce can tomato paste
2 Tablespoons sugar
2 Tablespoons Italian seasoning
In a large sauce pan heat olive oil over medium heat. Add the onion and carrot, cook until carrots begin to get soft and onion is translucent. Add remaining ingredients and stir to combine. Bring to a boil and then reduce heat to a simmer. Simmer for at least 20 minutes. Cooking longer will make for a richer sauce, but it’s ready to serve after just 20 minutes of simmering. Serve in your favorite pasta dish.
|Diet Choices||gluten-free, dairy-free, egg-free, soy-free, tree nut-free, corn-free|
|Tags||dinner family lasanga pasta pasta sauce sauce spaghetti sauce vegetables vegetarian|