This veggie marinara sauce is tasty, healthy, simple to make, and goes great with pasta, gluten free pasta, rice, or buckwheat. Left over sauce can be frozen in a plastic container and reheats very well. That’s why I make this big batch of it and freeze half, making an easy dinner for 2 nights. I did try this recipe without meat and instead added 1/2 pack of brown mushrooms and it was still just as good meatless. When I am craving a hearty, veggie, not your ordinary marinara sauce this is my go to recipe!
Veggie Marinara Meat Sauce {Serves 12-14}
Ingredients:
- 1 LB Ground Beef
- 1 Large Carrot
- 4 Ribs Celery
- 1 small Onion
- 1 Jar Marinara sauce
- 1 Can Crushed tomatoes (28 oz)
- Parsley (Optional, to top)
- 4 Garlic Cloves
- 1 TBS Olive Oil (For sauté)
- Real Block Italian Parmesan Cheese (Shredded, to top)
- Pasta of choice ( I used Glutten Free Penne pasta)
- Seasoning: Salt. Pepper, Mrs.Dash, Italian Seasoning
Directions:
1) Do all the prep work first. Chop the celery ribs and carrot into small dice and set aside, chop small onion into small dice and set aside separately. Set a big pan on Med.- High heat (7.5) with just enough olive oil to cover the bottom of pan.
2) When the oil in the pan heats up and starts sizzling, add the 1 LB ground beef into the pan. Mash with a fork and spatula to break it up into small pieces, season with salt & pepper. Add in the chopped onion. Cook until beef is cooked through and onions are soft and translucent. Meanwhile start cooking your pasta.
3) Add the diced carrot and celery. When veggies cook through add in the marinara sauce and crushed tomatoes. Season with seasonings of choice. I used Mrs.Dash and Italian Seasoning. Mix, turn heat down to a lower simmer setting ( I did 3) cover with lid, and cook for 20 to 30 mins, stirring occasionally.
4) Add chopped parsley and minced garlic in the last 5 mins of cooking.
5) Serve over pasta, gluten free pasta, rice, buckwheat, or mashed potatoes.
