Sauce recipes for spaghetti: A sauce with surprising amounts of vegetables

My son is older now, so society as a whole may have moved past needed to hide vegetables in other things. Still, in my day, a little bit of trickery was the only way my son got something green down his gullet. Granted, we were lucky that he would eat oregano and basil, just not anything else green, so we could manage to be a little sneaky.

All of this is to say that if you’re looking through sauce recipes for spaghetti with an eye towards being healthy, give this one a try. You can make it by sautéing a lot of vegetables and then blending them with your tomato sauce to create a thick, rich sauce that will add a few nutrients along the way. If this works, let us know. We can create more sauce recipes for spaghetti the blend in hidden vegetables and only we shall know.

You will need:

  • 4 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 onion, diced
  • Salt and pepper
  • 2 cups of cauliflower, roughly chopped
  • 3 stalks celery, sliced
  • 1 red pepper, roughly chopped
  • 1 cup spinach, finely sliced
  • 4 strips bacon, chopped
  • 1 28 ounce can of tomato sauce
  • 2 tablespoons oregano
  • 1 tablespoon basil
  1. In a skillet over medium-high heat, add the olive oil. When hot, add the garlic.
  2. Cook the garlic for 30 seconds and then add the onion and healthy pinches of salt and pepper.
  3. Cook the onion until it’s very brown (not burnt.)
  4. Add the rest of the vegetables with more salt and pepper.
  5. Cook the vegetables for another 10 minutes, stirring occasionally so they soften.
  6. Pour the entire vegetable mixture into a food processor and pulse until smooth.
  7. In the pot you cook your sauce, add the bacon and saute until crisp over medium heat.
  8. Add the vegetables back and let them get hot.
  9. Add the tomato sauce and herbs.
  10. Cook until the sauce is bubbling. Check for salt and serve.


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