Prep: 10:00
Total: 30:00
Most canned pasta sauces are full of sugar and salt. Make this healthier version at home and pair with whole wheat pasta sauce or spaghetti sauce. This sauce is really easy to make and also freezes beautifully if you’d like to freeze half the recipe and have some on hand for those nights where you just don’t have time to cook.
Ingredients:
Onions
-small, diced 1 each | 1 each
Garlic cloves
-minced 5 each | 5 each
Mushrooms
-sliced 1 cups | 250 mL
Zucchini
-medium, chopped 1 each | 1 each
Peppers
-diced 1 each | 1 each
Olive oil 2 Tbsp | 30 mL
Ground beef 2 ½ cups | 600 g
Diced tomatoes,
– low sodium
-canned (796 mL) 1 each | 1 each
Tomato paste
-canned (156 mL) 1 each | 1 each
Sugar 1 Tbsp | 15 mL
Black pepper 1 tsp | 5 mL
Dried oregano 2 Tbsp | 30 mL
Dried thyme 1 Tbsp | 15 mL
Dried basil 2 Tbsp | 30 mL
Chili powder 1 tsp | 5 mL
Dried parsley 1 tsp | 5 mL
Salt ¼ tsp | 1 mL
Directions:
-
In a frying pan over medium-high heat, brown the ground beef in 1 Tbsp of olive oil.
-
In a large stock pot, add the remaining olive oil to the vegetables. Sauté until tender, about 5-10 minutes.
-
Once the beef has browned, add to the stock pot. Add the remainder of the ingredients to the stock pot.
-
Simmer on low heat for 15-20 minutes.
Makes 8 servings (273 g /serving).
1 serving = 1 cup
Adapted From: Nutrition Rx