{Homemade} Garden Veggie Spaghetti Sauce

 

Time for another recipe, my friends!

Remember my Spaghetti Squash Spaghetti recipe?  This is sort of an extension of that recipe . . .

I decided to make my own spaghetti sauce.  It's SO easy to do, and so much better for you.  I looked at the ingredients in the kind we usually buy and it has high fructose corn syrup!  In spaghetti sauce?  Is that really necessary?  Plus some other stuff that I can't pronounce, like most pre-made things you buy at the store.

I like my spaghetti sauce chunky, so I made a garden veggie spaghetti sauce and it turned out so yummy, I had to share :)

Homemade Garden Veggie Spaghetti Sauce

Ingredients:

1 yellow onion, diced

2 cloves garlic, minced or finely chopped

1 zucchini, chopped

3/4 c cup mushrooms, chopped

1 15 oz can tomato sauce

 1 6 oz can tomato paste

1 14.5 oz can diced tomatoes

1 Tbsp fresh chopped basil (or more to taste) or 1 tsp dried basil

To start out, chop all of your veggies, like so:

Add a little bit of olive oil to your saute pan, add your garlic (let that cook for a minute or so on it's own in the oil), onion, and zucchini.  Then salt & pepper all of that.  It would also be yummy with a green pepper and carrots . . .

When the onion and zucchini are just about cooked, add your mushrooms, with another light layer of salt & pepper.  

Then it's time to add your tomato sauce, tomato paste and diced tomatoes:

Stir the tomato sauce and tomato paste in with the veggies.  The paste is really thick, so just keep stirring until it is fully incorporated.  Once it's incorporated, add the diced tomatoes.  If you'd like, you can add a little sugar at this point.  I didn't add any to mine.  Just start with a teaspoon, or even a half teaspoon, and go from there, adding 1/2 to 1 tsp at a time until it is at your desired sweetness.  You will also want to salt & pepper again at this point.

Stir your basil in (I used fresh oregano, too, but not sure how much I used . . . feel free to season up your sauce!).

I then let the sauce simmer for about 30 minutes while I got the rest of the meal prepared.

I served my spaghetti  with these yummy Mozzarella stuffed Meatballs from Picky Palate.  They were really yummy!  I used turkey burger instead of ground beef.  They were moist and delicious, not dry at all, just like meatballs should be!

And, of course, top off your prepared spaghetti with a nice sprinkling of parmesan cheese!  I love eating healthy - especially when it's easy.  Making your own sauce and using spaghetti squash for your noodles is a great way to cut out preservatives and add your veggies.

ENJOY!!!

To see where I link up, look at the bottom of my sidebar -->