Sneaky Spaghetti Sauce Recipes

Steps:

• 1. Dump 1 can of the tomatoes into a large saucepan.
• 2. Dump the other can in a food processor or blender. Add the onion, squash, carrot, bell pepper and celery. Process until veggies are smooth(or mostly smooth). Add to the saucepan with tomatoes.
• 3. Add olive oil, sugar, garlic and pepper. Heat over med. heat until bubbling, reduce heat to simmer, cover and cook at least 30 min.(I like to let it simmer a lot longer, or even put it in the crockpot for several hours).
• 4. Add the minced herbs and salt. Simmer for 5-10 more minutes. Serve over pasta.
• 5. Notes: This can easily be a meat sauce...just brown 1/2-1lb. of ground meat, drain and add to sauce. *fresh herbs have even more antioxidants than a lot of veggies, so including them increases the nutrition of the sauce even more. If you don't have fresh herbs, you can use dried(2t. of basil and 2T of parsley.), and add them when you add the garlic and pepper.

Steps:

• Place oil in deep saucepan over medium heat. Cook onions and garlic until translucent but not brown, stirring occasionally. Mix in tomatoes, tomato paste, carrots, sweet potatoes and salt, and bring to a boil. Lower heat and simmer for 15-20 minutes until sauce thickens. Let cool a bit, then transfer sauce to blender and puree in batches, or use handheld blender inserted directly in the pot to puree sauce.
• Stir in salt band a few grinds of pepper to taste. Use immediately or store covered in fridge for up to one week. Freeze for up to six months.

Steps:

• Place the oil in a deep saucepan over medium heat.Cook the onions and garlic until slightly translucent but not brown. Stir occansionally.
• Mix in the orange and white puree, tomatoes, and tomato paste and bring to a boil. Lower the heat and simmer for 15-20 minuttes until sauce thickens. Move the sauce to a blender and puree in batches, or use an immersion blender inserted directly in the pot to puree sauce.
• Stir in salt and a few grinds of pepper, to taste. Use immediately or store covered in the fridge for up to 1 week, or freeze for up to 6 months.
• Pink Sauce Variation:.
• Add 1/2-3/4 cup soy milk(or regular milk or vegetable broth) into sauce, mixing until well blended and continue to simmer to thicken the sauce. Pure sauce as instructed above.

Steps:

• In a large saucepan, crumble the turkey and cook over medium-low heat, stirring, until turkey is white throughout. Drain off all fat.
• Add the onion, carrot, celery, zucchini, and garlic. Continue to cook, stirring, until vegetables are limp, about 5 minutes. Stir in remaining ingredients, using the back of a spoon to break up whole tomatoes.
• Bring to a simmer and cook, partially covered, over medium-low heat for 30 minutes, stirring often. Serve over cooked pasta.

Steps:

• In large saucepan crumble turkey and cook over medium-low heat stirring until turkey is white throughout.
• Drain off any fat.
• Add onions, carrots, celery, zucchini and garlic.
• Continue to cook stirring until veggies are limp.
• Stir in remaining ingredients and using spoon to break up whole tomatoes.
• Bring to simmer and cook partially covered over medium-low for 30 minutes stirring often.
• Serve over any cooked pasta.

Steps:

• In large saucepan over medium heat, saute onion and garlic in olive oil until soft. Stir in tomatoes, tomato paste, water, Italian seasoning, basil, sugar, wine, and crushed red pepper. Reduce heat to low and simmer 3 hours, stirring occasionally. Serve.

Steps:

• In a Dutch oven. cook the beef, sausage, onions and garlic over medium heat until meat is no longer pink; drain.
• Transfer to a 5-qt slow cooker.
• Stir in the tomatoes, tomato paste, water, sugar, Worcestershire sauce, oil and seasonings.
• Cover and cook on low for 8 hours or until bubbly.
• Discard bay leaves.
• Serve with Spaghetti.

Steps:

• Squeeze the sausage out of the casings into a skillet and brown; you can also "brown" the meat in a microwave colander.
• Drain off fat and add meat to crock pot.
• In a food processor, combine mushrooms, onion, garlic, and bell pepper and process until minced. If you don't have a food processor, just chop well.
• Add mixture to crock pot.
• Add tomato sauce, tomatoes (with juice) and tomato paste. Stir in the salt, pepper and dry salad dressing mix.
• Stir through, cover and cook on low for 6-8 hours, or 4 hours on high.
• Serve over hot pasta. I prefer whole wheat spaghetti or linguine.
• Top with shredded Parmesan or Romano cheese.