Sneaky Spaghetti Sauce
Elevate your pasta night with this hearty and versatile Sneaky Spaghetti Sauce—a recipe that packs a nutritious punch without sacrificing rich, classic flavor. Perfectly blending savory ground beef or turkey with a medley of finely grated vegetables like carrots, zucchini, and bell peppers, this sauce sneaks in hidden nutrition while delivering a comforting, homey taste. Simmered with garlic, herbs, crushed tomatoes, and a hint of broth, it creates a velvety, restaurant-quality sauce in under an hour. Ideal for picky eaters and meal preppers alike, this wholesome spaghetti sauce pairs beautifully with any pasta of your choice and can be topped with freshly grated Parmesan and parsley for that final touch. Quick, satisfying, and packed with flavor, this recipe is a family favorite in the making!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 2 medium, peeled and finely grated carrot
- 1 medium, finely grated zucchini
- 1 medium, diced bell pepper
- 4 minced garlic cloves
- 1 pound ground beef or ground turkey
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 tablespoons tomato paste
- 28 ounces canned crushed tomatoes
- 1 cup vegetable broth or chicken broth
- 1 whole bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon sugar (optional)
- Parmesan cheese (optional for topping)
- fresh parsley (optional for garnish)
Instructions
Heat the olive oil in a large pot or deep skillet over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Stir in the grated carrots, grated zucchini, and diced bell pepper. Cook for another 5-6 minutes, stirring occasionally, until the vegetables start to soften.
Add the minced garlic and cook for 1 minute, stirring frequently to avoid burning.
Push the vegetables to the side of the pot and add the ground beef or ground turkey to the center. Cook for 5-7 minutes, breaking it up with a wooden spoon, until fully browned and no longer pink.
Stir in the dried oregano, dried basil, tomato paste, salt, and black pepper. Cook for 2 minutes to combine and bring out the flavors.
Pour in the crushed tomatoes and vegetable or chicken broth. Add the bay leaf and stir to combine.
Lower the heat to a simmer and cover the pot. Cook for 30 minutes, stirring occasionally, to let the flavors meld together.
Taste the sauce and, if needed, add the optional sugar to balance acidity.
Remove the bay leaf before serving.
Serve the sauce over cooked spaghetti or your favorite pasta. Top with freshly grated Parmesan cheese and chopped parsley if desired.
Nutrition Facts
Calories |
1724 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.8 g | 145% | |
| Saturated Fat | 37.7 g | 189% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 325 mg | 108% | |
| Sodium | 5799 mg | 252% | |
| Total Carbohydrate | 103.0 g | 37% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 64.9 g | ||
| Protein | 88.0 g | 176% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 510 mg | 39% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 5288 mg | 113% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
