A new spaghetti sauce

Some weeks just require something quick, easy and tasty. Those are generally the weeks I make spaghetti. I am always hunting for new sauces to try; ones from scratch and ones, like the one I’m about to share, that use a jarred sauce as its base. This trial, two weeks ago now, was good but I actually think I would leave out the meat next time (shocker for me; I do love meat) and add in more vegetables. I’m thinking some mushrooms and fresh tomatoes would make this sing. I’ll let you know how it goes next time I try it!

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Added bonus: big portions!

Spaghetti with Vegetable and Meat Sauce
Originally from Budget Bytes

Ingredients

1 Tbsp olive oil
½ lb. lean ground beef (I used ground sirloin as that was the leanest I could find)
1 yellow onion
2 cloves garlic
1 zucchini (about ½ lb.)
2 carrots
½ tsp basil
½ tsp oregano
¼ tsp salt
Freshly cracked pepper
Pinch red pepper flakes (optional – I was out but I think this would make the sauce zing a bit more so I’ll try it next time!)
24 oz. jar pasta sauce (I used Prego Classic)
12 oz. whole wheat thin spaghetti

Directions

  1. Add the olive oil and ground beef to a large skillet. Brown the ground sirloin over medium heat until cooked through.
  2. While the beef is browning, finely dice the onion and mince the garlic. Once the beef has cooked through, add the onion and garlic to the skillet and continue to sauté until the onion is soft and transparent.
  3. While the onion and garlic are sautéing, shred the zucchini and carrots using a large-holed cheese grater [Note: I like my spaghetti sauce chunky so I diced these rather than shred.]. You should have about 1 to 1 1/2 cups of each once prepared.
  4. Add the zucchini and carrots to the skillet along with the basil, oregano, some freshly cracked pepper, salt, and a pinch of red pepper. Continue to sauté until the vegetables are tender (about 7-10 minutes).
  5. Add the pasta sauce and heat through. Cook the spaghetti according to the package directions, then drain. Return the drained spaghetti to the pot with the heat turned off. Add one cup of the prepared sauce to the pasta and stir to coat. Divide the pasta into serving bowls and top with additional sauce. [Note: I missed this final instruction and so added the whole jar to the mixture and then heated through. I’m not sure if there is a big difference but I did find that much sauce in the mixture made it a trifle runny so I would divide it out next time to see if that would help.]
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