By making your own marinara from scratch, you can feel good about all of the extra veggies hidden in the sauce your kids will never know about!
- 1 can crushed tomatoes (28 oz)
- 1 cup mushrooms, chopped
- 1 cup zucchini, chopped
- 5 garlic cloves
- 1/2 onion, chopped
- 2 Tablespoons olive oil, divided
- 1 Tablespoon red wine vinegar
- 1 Tablespoon dried parsley
- 1 Tablespoon dried basil
- Salt and pepper to taste
To make the whole dish:
- 1 lb lean ground beef
- 16 oz pasta of your choosing (I used Banza chickpea pasta)
- 1 cup chopped baby spinach
- Preheat oven to 400 and line baking sheet with tin foil.
- Place mushrooms, zucchini, garlic, and onion on pan. (veggies do not need to be finely chopped, as they will be blended after being roasted)
- Drizzle with 1 Tablespoon olive oil and season with salt and pepper to taste.
- Roast in oven for 15-20 minutes, or until all veggies have browned.
- Allow vegetables to cool.
- In a large blender, add crushed tomatoes, remaining olive oil, vinegar, seasonings, and roasted veggies. Blend until smooth.
- Cook ground beef, crumbling, until no longer pink. Add in sauce and spinach. Simmer for about 10 minutes, stirring occasionally.
- Meanwhile, cook pasta according to package instructions.
- Drain pasta and mix with sauce. Serve immediately or allow to cook completely before storing in fridge and serving up to 3 days later.