Rachel's Spaghetti Sauce Recipe

This spaghetti sauce recipe was one of my most popular posts on my former website, so on the one month anniversary of my rebranding, it only makes sense for it to be my feature it for this week's #tastytuesday recipe!! Winter for us means craving warm, hearty meals. But here's the deal - I've mentioned before I'm not exactly a master chef in the kitchen! As a busy mom, I don't have a ton of time, so I need recipes that take 20 minutes or less and that a third grader could cook! This spaghetti sauce recipe is a twist on grandma's favorite {seriously - my grandmother has passed this recipe down through generations}, and includes tons of great veggies!

@@This #spaghetti sauce #recipe is a twist on grandma's favorite - lots of #veggies!!@@

{Note: I'll be honest, if you don't meal prep, then this recipe will take a LOT longer to cook! I'll show you below what to leave out if you're in a time crunch!!} I like to prepare the zucchini, carrots, bell pepper, onion, and tomato in advance and freeze them. I move them to the refrigerator the night before and they are thawed and ready to use!

One other quick tip before we get started: double this recipe and freeze half of it for the next time you want this tasty meal! You can throw the frozen mix into the crock pot to reheat or simply move it to the refrigerator the night before so it's thawed and ready to heat!

Ingredients:

  • 1 lb ground meat {of your choice}
  • 1 zucchini {skip this if you're crunched for time}
  • 2 carrots {skip this if you're crunched for time}
  • 1 bell pepper {skip this if you're crunched for time}
  • 1 onion {skip this if you're crunched for time}
  • 1 can diced tomatoes (with basil and oregano) {or dice one fresh tomato}
  • 1 can tomato sauce
  • 1/2 can chopped olives
  • 3 TBSP Italian seasoning (more or less, to taste)
  • 1 TBSP ground oregano (more or less, to taste)
  • 1 tsp garlic salt (more or less, to taste)
  • whole wheat noodles or steamed spaghetti squash

Directions:

1. Finely chop, shred, or blend {I chopped, then blended!} all of the vegetables.

2. {This step is for those like me who want everything to be ready at the same time!!} Start the water for the noodles {or stick the spaghetti squash in the oven/microwave}

3. Brown the meat in a large skillet and drain grease {if any}.

4. Add vegetables {if chopped or shredded, add these prior to adding any sauce} and continue to stir until vegetables are cooked.

5. Add diced tomatoes, tomato sauce, olives, and seasonings {now's the time to throw in the noodles - your water should be boiling!!}, bring sauce to a boil and then simmer until noodles are ready.

6. Serve on whole wheat noodles or steamed spaghetti squash.

This post is linked up with Jill for The Fit Dish and The Fit Foodie Mama for Foodie Friday. Make sure to check them out!

Do you like heartier meals in the winter? Do you hide veggies in your meals? What's your favorite winter recipe?

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