My husband and two little boys aren’t super great about vegetables. Carrots, sure. Cucumbers, sure.
And we love spaghetti here in the Larson house. So I was inspired by Jamie Oliver’s 7-veg tomato sauce, and put my own spin on it and made it more “busy-parent friendly”. The biggest battle is prepping the veggies for this recipe, but I highly recommend these knives for your young kids to help!
My family loves it and I feel really good knowing they are getting a boat-load of nutrition from it.
2 tbsp olive oil
8 oz of sliced baby bella mushrooms
2 small yellow onions, diced
2 small leeks, sliced
3 large carrots, peeled and diced
2 zucchini, seeds removed and diced
2 sticks of celery, diced
10 oz bag frozen butternut squash, cubed (can use fresh, but frozen is a huge time saver!)
1 (28 oz) can plum tomatoes (preferably San Marzano)
1 tbsp dried parsley flakes
1 tablespoon granulated sugar
salt and pepper, to taste
Heat Dutch oven to a medium heat. Add 2 tablespoons of olive oil and add finely minced garlic, and saute for 1 minute. Then add all prepped veggies, including mushrooms, onions, leeks, carrots, zucchini, celery and squash.
Cover Dutch oven and cook for 25-30 minutes, stirring occasionally, until the veggies are tender.
Pour in tomatoes + liquid from can and break up the tomatoes with a wooden spoon. Stir in broth, oregano, parsley flakes and granulated sugar.
Simmer for 25 minutes (uncovered) until sauce has reduced. Remove from heat and allow to cool for 10-15 minutes.
Use an immersion blender to blend until sauce is smooth. Salt and pepper, to taste.
*For extra flavor, you can roast the veggies in the oven (400 degree F for ~45 minutes) with some olive oil, salt and pepper to maximize flavor. This would essentially replace Step 3 of the directions.
Divide up this batch recipe (I weight out to 25 oz with scale) in quart-size freezer bags and freeze for future meals.