Spaghetti, It’s What’s For Dinner…..well, it’s what was for dinner….last night.
When my children were younger and picky about eating their veggies, I found an excellent way to get them to. Hide them in spaghetti sauce! I would shred carrots, or chop them small, or celery or zucchini or just about anything and put them in the sauce and my children (my son I should say) were never the wiser 😉
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Here is my spaghetti sauce from scratch recipe: (keep in mind this is for two people to have about three meals from)
- 4 oz can mushrooms
- 3 mini carrots chopped small
- 33 oz can crushed tomatoes in puree
- 15 oz can tomato sauce
- 13 oz box whole grain thick spaghetti pasta
- 1 t sugar
- 1 lb gluten free spicy sausage (was out of ground beef, usually I do half lb each)
- 1 t rosemary
- 1 t oregano
- 1 t thyme
- 1 t basil
- 1/2 t salt
- 1/3 onion, chopped
- 2 garlic cloves, minced
- usually I would add a teaspoon of peppercorns but not with a whole pound of spicy hot sausage--don't want too much heat 🙂
- Cook meat with onions and carrots (carrots take a while to soften during cooking so that is why I add them to the meat so they get more cooking time).
- Drain grease when done.
- While meat is cooking, add all other ingredients (except pasta) in a sauce pot and simmer adding meat when it is ready.
- While sauce is simmering start the pasta. Add a 1/2 t salt and splash of oil to pot of water before adding the pasta. The oil helps the pasta not to stick together. Finish cooking according to instructions on box.
- I let my sauce simmer for about 20-30 minutes and consider it done when the pasta is done.
- Now quickly toast some English muffins and smother with butter, garlic powder and Parmesan cheese and its time to eat!