Hidden Veggie Meatballs Sauce
Ingredients
- 1 carrot
- 1 rib celery
- 1 onion
- 2 garlic cloves
- 1 cup frozen chopped spinach, thawed and squeezed very, very dry
- 5 ounces white mushrooms, optional
- 2 tbsp olive oil
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 2 tbsp salt
- ½ tsp pepper
- 1 28 oz can crushed tomatoes (I like to use the one with basil. If you don’t have that, throw in 1-2 cubes frozen or 1 tbsp dried basil)
Instructions
- In a food processor, chop the carrot, celery, onion, garlic cloves, 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. 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!
