Veggie Pasta Sauce (with Beef) (Edit recipe)

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This Veggie Pasta Sauce with Beef is absolutely delicious, hearty and loaded with veggies! I served it over chick pea pasta but you can keep it Whole30 and Paleo by serving it over hearts of palm pasta, spaghetti squash or even cauliflower rice. The veggies are diced so small that even picky little ones will love this sauce! You could also hide the veggies even more by adding them to a food processor rather than dicing them and incorporating into the sauce. This makes a nice big pot full so you may have some left over to freeze for another time.

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PREP TIME

30 minutes

COOK TIME

35 minutes

INGREDIENTS

Serves: 8

Ingredients

1 lb Ground Beef
1 cup Onion, diced
1 cup Celery, diced
1 cup Carrots, diced
8 oz White Mushrooms, diced
1 cup Red Bell Pepper, seeded and diced
3 cloves Garlic, minced
1 tsp Salt
0.5 tsp Black Pepper
40 fl oz Marinara Sauce, see note
2 Tbsp Extra Virgin Olive Oil
0.25 cup Flat Leaf Parsley, chopped

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Heat oil in a large skillet
Add onion, celery and carrots and cook five minutes, stirring frequently
Add mushrooms and peppers and cook five minutes covered but stir after every minute
Make a well in the center of the pan
Add beef, breaking apart and cooking till no longer pink
Stir all together
Add garlic and stir one minute
Add sauce, salt and pepper and stir to combine
Lower heat to medium low and simmer 15 minutes
Stir in parsley
Serve over your favorite pasta
Enjoy!

Notes

You can use your favorite jarred sauce or if you have an abundance of tomatoes from the garden, try my Roasted Tomato Sauce recipe.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	254
Fat:	15 g
Carbohydrates:	14 g
Protein:	17 g
Cholesterol:	50 g
Sodium:	670 mg
Fiber:	4 g
Sugars:	2 g
Sugar Alcohol:	0 g
Calculated per serving.