1 cup frozen chopped spinach, thawed and squeezed very, very dry
5 ounces white mushrooms, optional
2 tablespoons olive oil
2 tablespoons tomato paste
1 teaspoon dried oregano
2 tablespoons salt
½ teaspoon pepper
1 28 ounce can crushed tomatoes (I like to use the one with the basil added—if you don’t have that, throw in 1-2 cubes of the frozen basil, or 1 tablespoon dried basil)
Instructions
In a food processor, chop the carrot, celery, onion, garlic, and mushrooms, if using.
Heat oil in a 2-quart sauce pot. Add chopped veggies. Cook on medium heat until soft and mushy. You want them to be able to disappear into the sauce.
Add tomato paste, and stir around. Cook for 1-2 minutes. Then add in spices.
Pour in tomatoes and ½ cup-1 cup water, depending on what consistency your family likes. We like it fairly chunky, so I use less.
Bring to a boil, then lower and simmer for about 20 minutes. If you want a smooth sauce, you can also use an immersion blender at this point. Enjoy!
Recipe by Between Carpools at https://betweencarpools.com/3-ways-hide-veggies-kids-favorite-dishes/