Prep 15 mins
Cook 1 hr
This is how I used to get my kids to eat their vegetables when all they wanted was meat in their sauce! It cooks down to a wonderful consistency and they all love it, even now when they're all grown up!
- 1 (26 ounce) can spaghetti sauce (I use Del Monte Garlic and Herb, or Four Cheese)
- 1 (8 ounce) can tomato sauce
- 2 medium zucchini, chopped fine
- 1⁄2 cup sweet corn
- 1 red pepper, chopped fine (I use 1/2 red, 1/2 green)
- 1 carrot, grated
- 1 large onion, chopped fine
- 2 stalks celery, chopped fine
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 -2 tablespoon brown sugar
- 1 teaspoon basil
- 1 teaspoon oregano
- 1⁄2 lb ground beef or 1⁄2 lb ground chicken, browned (optional)
- salt and pepper
- 6 ounces boxes spaghetti noodles or 6 ounces boxes angel hair pasta or 6 ounces boxes penne pasta
- 1 -2 cup water
- In a large saucepan,saute vegetables (except corn) and garlic for 5-7 minutes in olive oil.
- Add spaghetti sauce, tomato sauce,corn, sugar, basil, oregano and 1 cup water.
- If using meat,brown and add now.
- Bring to a boil, then turn down heat to low, cover and simmer for 1 to 1 1/2 hours.
- Stir occasionally, adding water if it gets too thick.
- Add salt and pepper to taste.
- When nearly done, cook pasta as directed on package, drain, and serve with sauce.
- You may add any other vegs.
- you like.
- Serve with garlic bread and a nice salad.
Thankfully, I have children who actually love their vegetables, but that doesn't mean that I can't throw in extra for good measure, and as they love their pasta, it seemed like a win win situation.
I used a Paul Newman Basil, Tomato and Garlic Sauce, but didn't use the extra can of tomato sauce, as I thought this would be sufficient.
I used chicken mince in my mixture, and used a combination of regular and wholewheat spaghetti....the verdict?
The children ( aged 5 and 7) absolutely devoured this and in record time too...and were full of praise...and I agree...a great tasting dish for the whole family to enjoy!
Made for PRMR.
I rated this recipe for what it is, a great recipe for spaghetti sauce with added nutritional value. It's also easy to put together & has the option to incorporate other vegys, I added finely chopped beets & jalapeno for the zucchini. However, my DH prefers the more trational sauce & thought there were too many vegys. I like to 'hide' vegys in all my recipes but found this one abit harder to get away with it. Next time I'll cut them back abit (or increase the sauce). I also cut out the sugar cause I find canned pasta sauce already has enough suger in it. I amended this recipe for my electronic pressure cooker & it works very well. I used 1 cup of water & it came out nice and saucy/thick. Great recipe, thanks for sharing.
Simple and delightful. I think anytime a fresh veggie is in the mix, it tastes better. I made a batch of this to freeze for the winter months. We taste tested it and even DH liked it and who knew zukes were in it. I do a similar rendition using garden tomatoes but I like the ease of making this recipe using the canned sauce and will do so again. Thank you for a simply lovely recipe that sits well on the taste buds. A very simpl and lovely go to quick sauce to make for dinner. Made for AUS/NZ Aug2010 Swap