Sausage-Veggie Pasta Sauce |
|
 |
Prep Time: 25 Minutes Cook Time: 360 Minutes |
Ready In: 385 Minutes Servings: 7 |
|
With this recipe, I can sneak so many vegetables past my young sonsâand they even ask for seconds! Plus, it smells wonderful simmering all day long. Make it interesting with different pasta shapes. Ingredients:
1 pound bulk italian sausage |
1/2 pound sliced fresh mushrooms |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1 jar (14 ounces) marinara or spaghetti sauce |
1 cup shredded carrots |
1 medium green pepper, chopped |
1 medium sweet red pepper, chopped |
1 small onion, chopped |
1 can (6 ounces) tomato paste |
3 garlic cloves, minced |
1 tablespoon sugar |
1-1/2 teaspoons dried basil |
1-1/2 teaspoons dried oregano |
hot cooked spaghetti |
Directions:
1. In a large skillet, cook sausage over medium heat until no longer pink; drain. Transfer to a 4-qt. slow cooker. Stir in the mushrooms, tomatoes, marinara sauce, carrots, peppers, onion, tomato paste, garlic, sugar, basil and oregano. Cover and cook on low for 6-8 hours or until meat is no longer pink and vegetables are tender. Serve with spaghetti. Yield: 7 servings.
|
|