Every-Veggi Spaghetti Sauce

There is no good reason to stick to tomatoes alone when making homemade spaghetti sauce. In fact, the more the better, IMHO. Make a large batch and save some for later. This recipe will cover three pounds of pasta or about three jars worth or three meals in my house.

You need to grab hold of my very favorite kitchen tool for this one, an immersion blender.

Grab your goods:

  • 3 cans tomatoes (any kind you like-fire roasted, stewed, crushed, whole, etc- about 6 large fresh would work too)
  • 3 cups chopped veggies (Choose: carrots, zucchini, eggplant, cabbage, celery, onion, beets, squash, bell peppers, mushrooms, jalapenos, etc)
  • 3 to 5 cloves of garlic
  • swig of red wine (optional)
  • 1/2 cup cooked Italian sausage, ground beef (you can add more; this is optional but adds so much flavor)
  • 6 cups water
  • 1 to 1.5 tablespoons Italian seasoning
  • 1 tablespoon garlic salt (you will be reducing this sauce, so wait till the end before adding additional salt to taste)
  • 1 tablespoon sugar (I use turbinado sugar, use whatever you have on hand)

Combine all the ingredients (except the meat) in a large pot and bring to a boil. Reduce heat to low and cook for an hour. Whip out that immersion blender and blend until smooth. Add the meat and cook for another hour or so. Taste the sauce! If it tastes a little bitter, add a bit more sugar. Salt and Pepper to taste. and serve over cooked pasta, use on top of your pizza or in any dish that calls for tomato sauce.

I pour out two jars full and put them in the fridge or freezer and use the remaining for the meal of the day!

This is a great way to eat your veggies, plus it makes your house smell awesome.


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