Eat Your Veggies! Spaghetti

A lot of people know how to make spaghetti, but I wanted to share this recipe because I know a lot of my friends and I have trouble feeding veggies to our kiddos and this recipe my kids love and (shh!) it's packed with vegetables!  Look at all those veggies hiding under the sauce...
Directions: Brown 1 1/2 lbs ground beef or turkey with about 1 Tbsp olive oil in your skillet.  Add diced garlic, about 2 cups diced carrots, 1 diced onion, and some of your favorite spaghetti spices (I usually do basil, parsley and bay leaves when my herbs are grown in...but fresh from the garden or straight from the cabinet, add how much you like...a sprinkle of this a little of that..).  You can also add pretty much whatever veggies you have in your fridge (bell peppers, celery, ...).  Let your vegetables become soft and flavor the meat (about five minutes).  Add 1/2 cup of cooking wine and let simmer for another five minutes.  Add a large can of diced tomatoes, a jar of spaghetti sauce, and 1/2 cup water.  I add the water to the sauce jar rather than directly to the skillet and then dump that into the sauce.  It gets more sauce from your jar that was sticking to the edges.  Lastly, I add a small spoonful of brown sugar to sweeten it up.  Bring your fabulous sauce to a boil and then simmer for a total of 30 minutes.  That's when I do my noodles, get the table ready and make some garlic bread.  This should feed about six, but if you added another jar of sauce it would feed ten.  
I make a lot of the sauce, eat half with the noodles, and then put the other half in the freezer in a Tupperware dish.  That way the next spaghetti night I only have to heat noodles, drain them, put the frozen sauce in the pan with the noodles, let it heat up, and bam--another veggie filled dinner!  

1 comment:

  1. What a cutey! That sounds delicious and a good way to hide the veggies.


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