Kids' Favorite Spaghetti Sauce

No added sugar here. This isn't a sweet sauce, but a very hearty sauce. I found this in Valentine Treats book. My family liked this sauce and I liked the fact I was getting veggies into our diets. When I made this sauce I used ground chicken/turkey sausage, I used fine chopped petite baby carrots, I was out of tomato juice so I used tomato sauce, and I substituted water for the red table wine.

• Ready In: 55 mins
• Serves: 6-8
• Yields: 8 cups

Ingredients

• 1  lb lean ground beef
• 1  lb  Italian chicken sausage
• 2  tablespoons olive oil
• 1 1⁄2 cups  chopped onions
• 3  minced garlic cloves
• 2  medium celery ribs, diced
• 2  carrots, peeled and shredded
• 1  tablespoon dried oregano leaves
• 1  tablespoon dried basil leaves
• 1  teaspoon  celery salt
• 1⁄2 teaspoon dried red pepper flakes
• 1  teaspoon paprika
• 14  ounces tomato sauce
• 11  ounces tomato juice
• 6  ounces tomato paste
• 1⁄4 cup red table wine (optional)
• 1⁄2 cup water

Directions

1. In a skillet, over medium heat, brown the ground beef and sausage. (You won't need any additional fat; the sausage will provide enough). Use a wooden spoon to crumble and mix the meats.
2. Meanwhile, in a dutch oven over medium heat, add the oil and onion and saute until onion is limp, about 5 minutes. Add the garlic, celery, and carrots and continue to saute for 3 minutes. Stir in the oregano, basil, celery salt, red pepper flakes, and paprika and continue to saute for 2 minutes.
3. Using a slotted spoon, transfer the browned meat into the dutch oven. Stir in the tomato sauce, juice, and paste; wine; and water. Bring the mixture to a boil. Turn the heat to low and continue to simmer, uncovered, for 30 minutes. Turn off the heat, cover, and let the sauce cool to room temperature. If desired, use a hand blender to pulse the sauce several times for a smoother consistency. Reheat and serve over your favorite pasta. Refrigerate for up to 3 days, or freeze for up to 4 months.