This spaghetti sauce is good with all kinds of meats or meatless. Good for all kinds of pasta dishes and pizza. It's great! You can also substitute any of the veggies for a different kind of veggie if you want to. My favorite ones to use are carrots and peas.
INGREDIENTS
1 lb. sweet Italian sausage
3 tsp. minced garlic
1/2 medium onion, finely diced
1 (26 oz.) can Del Monte Traditional spaghetti sauce
1 (15 oz.) can sliced carrots
1 carton sliced mushrooms
1 (15 oz.) can petite diced tomatoes
1 (15 oz.) can sweet peas
2 tsp. sugar
1 tsp. oregano
1 tsp. basil
1 tsp. black pepper
1/2 tsp. minced rosemary
DIRECTIONS
1. In a large pan, brown meat.
2. While meat is browning, put half of the spaghetti sauce into the blender, then add carrots, and the rest of the sauce. Blend well until you can no longer see the veggies. Then add half of the can of peas, blend well. Then the rest of the peas, blending again. You can then add your mushrooms if you want to. (I like to add them later.)
3. After meat is browned, add garlic and onions.
4. After garlic and onions are sauteed, add in mushrooms and diced tomatoes.
5. Add the spaghetti sauce from the blender.
6. Stir in sugar, oregano, basil, pepper, & rosemary.
7. Simmer for 30 minutes - 1 hour.
*Add a little bit of water or tomato sauce if the sauce is too thick for you.
*Add a little bit of tomato sauce or paste if the sauce isn't the right color from the veggies that you used.
This makes enough sauce for at least 2 dinners for a family of 5. So before you dish out the food, make sure to take half of it out and put into a food container to store in your freezer until you are ready to use it again.
