Sneaky Spaghetti Sauce

Did you know that most children don't get enough vegetables and fruits into their diets? I know this is true with my children especially my youngest son Carson. He hates vegetables so I have to be sneaky any way I can to get him to eat them.

In the past I have posted about how I have to sneak veggies into different foods so my kids can get some sort of nutrition vegetable wise. It isn't always easy, but when I do they have no idea vegetables have been added.

This would be the same case when it comes to this yummy Sneaky Spaghetti Sauce pictured above. I was searching around on Google and came across several recipes for sneaky spaghetti sauce.

Most of the recipes I found called for shredded veggies, but I prefer pureed. Mostly because pureed veggies are smoother and less likely to detect, especially in baked goods. The recipe I found was a bit bland, so I adapted it more to my liking adding extra ingredients and adjusting the spices.

In the end I think I came up with a version that was quite tasty. Both of my kids ate their spaghetti dinner not knowing any different, so thumbs up for mom.

I keep a stash of pureed veggies in my freezer at all times. I usually puree them when I start to see that the vegetables are looking kind of funky, but still edible. I usually puree a big batch every other month or so I don't run out.

A lot of times I purchase extra veggies when I catch them on sale, so I can make up a few batches. If you're unsure on how to puree and freeze vegetables for cooking and baking, refer to this post "How to puree vegetables for sneaky recipes". In that particular post I have step by step photos and directions on how to get you started.

The best veggies I have found to puree and be sneaky with are zucchini, carrots, yellow squash, butternut squash and bell peppers. You would be amazed at what you can throw into a sauce, brownie or muffin vegetable wise. Well enough about veggies and onto the recipe. In usual fashion I have included some step by step photos. The full recipe is at the end of this post.

In a large sauce pan, crumble the turkey and Italian sausage. Add the onion and garlic and cook over medium heat until the meat is cooked through. Drain off any fat. Puree the bell pepper and celery together. I used an orange bell pepper that I had frozen. Add the meat mixture to a 4-6 quart crock pot.

Add the pureed carrots, zucchini and bell pepper mixture. Stir in the tomato paste and all the canned tomatoes. Use a large spoon to break up the whole tomatoes. Add the spices, sugar, water and bay leaf. Cover and cook on low for 6 - 8 hours. Stirring occasionally.

Sneaky Spaghetti Sauce

Ingredients:

1 - lb ground turkey

2 - sweet Italian sausage links, remove casings

1 - small to medium onion, chopped

2 - cloves garlic, minced

1 - orange, green or yellow bell pepper, seeded and pureed

1/2 - cup carrots, shredded or pureed

1/2 - cup zucchini, shredded or pureed

1 - medium rib of celery, chopped or pureed

1 - 28 oz can Italian style tomatoes in puree

1 - 14 oz can Italian diced tomatoes, with juice

1 - 6 oz can tomato paste

1/2 - cup water (if using frozen pureed veggies omit the water)

2 - 3 tablespoon sugar

1 - bay leaf

1 - teaspoon dried basil

1/2 - tablespoon dried oregano

1/2 - teaspoon crushed thyme

1 - teaspoon salt

1 - 16 oz package whole grain spaghetti noodles or whole grain veggie pasta 

Directions:

In a large sauce pan, crumble the turkey and Italian sausage. Add the onion and garlic and cook over medium heat until the meat is cooked through. Drain off any fat. Add the meat mixture to a 4 - 6 qt crock pot.

Stir in the tomato paste and all the canned tomatoes. Use a large spoon to break up the whole tomatoes. Stir in the pureed vegetables (bell pepper, carrots, zucchini, celery).

Add the spices, sugar, water and bay leaf. Cover and cook on low for 6 - 8 hours. Stirring occasionally. Serve over cooked pasta.

Shredded Vegetables:

If using shredded vegetables add the carrots, celery and zucchini when the meat mixture is fully cooked and drained. Continue to cook, stirring, until the vegetables are limp, about 5 minutes.

Recipe yields: 6 -8 servings