Luckily, spaghetti is a favorite. After all, who doesn't love spaghetti? When each component of the spaghetti is served to the little man, he barely takes a bite (except for the pasta and those carrots). However, when all of those ingredients come together simmered in a thick spaghetti sauce, he happily eats a whole bowl. Amazing how those finely diced vegetables don't seem to bother him. Knock on wood.
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| The aforementioned vegetables which are going into the spaghetti sauce |
Ingredients
1.5 lb lean ground beef
1 tbsp of fresh garlic or 1 tsp of garlic powder
1 can of spaghetti sauce (I used a 630 ml can)
1 medium sized carrot, (or a large handful of baby carrots) finely diced
2 yellow medium zucchini, finely diced
2 green medium zucchini, finely diced
9 mushrooms, finely diced
Parmesan cheese
Directions
1. In a large pot over medium heat, brown the ground beef and garlic.
2. As the ground beef is browning, wash and finely dice the carrot, zucchini and mushrooms.
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| What a great way to work on your knife skills! |
3. Once the ground beef is no longer pink, add the spaghetti sauce and cover with a lid. Simmer for a few minutes.
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| Bubble, bubble spaghetti sauce |
4. Add the carrots and zucchini to the spaghetti sauce. Stir the vegetable mixture into the sauce and cover with a lid and cook for 5 minutes.
5. Add the mushrooms, cover and cook for another 15 minutes until the vegetables are soft.
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| Finely chopped mushrooms |
6. Serve with spaghetti topped with Parmesan cheese.
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- Substitute ground beef with ground turkey or ground chicken
- Substitute the above vegetables with any vegetables in you have available or is in season. We have used broccoli, cauliflower, tomatoes, yellow onion and yellow/orange bell peppers.
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