Bek's Spiced up Spaghetti Sauce

Recipe by Gatorbek

This does NOT qualify as made from scratch - but each time I've tried to do that, my family revolts and says "We like yours better!" I've been asked for the recipe many times, too, so what the heck - here it is on Zaar in all it's glory. Don't get me wrong, this takes a lot more time than opening a jar, and it makes enough to feed an army. It does freeze very well, though. The best part is, you can use any or all of the veggies and really pack a nutritional punch. I've even added finely diced carrots and it still turned out great. I will say that, imho, the HOT italian sausage really makes the sauce. I *suppose* you can use sweet, if you really need too...

Top Review by Chef Kelly Bug

This was wonderful and still pretty easy. I love that it has so many veggies in it since my 5 year old never eats more than 5 bites of anything! Thanks for a great recipe full of nutrition without having to puree a bunch of veggies before hand (as I used to do to sneak in the veggies). *UPDATE* Just took the leftover batch I put in the freezer out and heated it up, even more yummy! Thanks again!

Ingredients Nutrition


  1. Remove casings from sausage links and slice. In a large stockpot over medium high heat, brown the sausage. Drain off grease if desired; I usually don't.
  2. Reduce heat to medium. Add onion, green pepper, garlic, pesto, eggplant, zucchini, and mushrooms. Simmer for an additional 10 -15 minutes - it doesn't have to be done, just softened. The eggplant will start to get mushy - it will eventually become the thickening agent for the sauce, so don't worry if it starts looking weird!
  3. Add the wine, tomatoes, and spaghetti sauce. Stir until all ingredients are blended. Reduce heat to medium low and simmer for another 20 - 30 minutes to really blend in the flavors.
  4. Serve over your favorite pasta and garnish with parmesan cheese, or do whatever you usually do with spaghetti sauce!

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