|Ceci enjoying one of her favorite meals, at The Old Spaghetti Factory, this kid LOVES pasta and sauce!|
Last week I made a huge pot of Pasta sauce for dinners, we don't mind left overs here and try to get a few dinners out of each meal to ease our schedule. I managed to hide a zucchini and a half and several baby carrots shredded and ground up in the sauce, and Ceci was none the wiser, and happy to have her favorite meal for several days in a row. I was happy to have something that she would gladly eat, and to not have to cook multiple nights in a row. The fact that she got some veggies in her just made it that much better.
I can't say that it was a very remarkable Pasta sauce, but it tasted good, was filling, and had extra healthy stuff in it. Can't go wrong with that combination. Here's how I did it, and you should read this more as a guide than a true recipe, feel free to add in different veggies or spices.
Pasta Sauce with Hidden Vegetables
2 lbs of Ground Beef
1 large Onion, chopped
1-2 small-medium Zucchini, shredded
15 Baby carrots, shredded
2 22 oz cans Crushed Tomatoes
2 tsp Kosher Salt
2 tsp Pepper
1 tsp Dried Oregano
1 tsp Dried Basil
1 Beef Bullion Cube
|Delicious veggie mush!|
Place cooked veggies into food processor and grind up to a thick slurry, this will allow it to blend into the sauce better and be less perceptible to picky eaters. If you don't mind the shreds and chunks of veggies, you can skip the food processor.
Return the veggie mix to the pot along with the ground beef, and pour in the cans of crushed tomatoes, and stir to combine. Add in the herbs and spices, stir and let simmer. Use a clean teaspoon and taste, add more seasoning to taste. I tend to be very light handed with the seasoning while my husband Tim is very heavy handed, some how we find a balance. You will have to taste because some canned tomatoes are pre-seasoned while others are plain.