This Italian sausage and ground beef recipe is full of vegetables and Italian herbs -- the longer it cooks the better!  Full of flavor, and makes a great base sauce for lasagna.  It's critical to use fresh basil, other herbs may be dried.  Do not use canned tomatoes which have any corn syrup in them.  Home canned tomato equivalent is 3 quarts.   If you want a spicier sauce add either crushed red pepper to taste or use hot Italian sausage.

Lots O'Veggies Sausage Spaghetti Sauce

sweet Italian sausage,

beef

olive oil

onion,

green bell pepper, diced

red bell pepper, diced

zucchini,

mushrooms,

carrots, shredded

basil,

(10 ounce) package frozen chopped spinach, thawed and drained

thyme

oregano

garlic, crushed

white sugar

salt and pepper

tomatoes

In a medium skillet over medium heat, cook sausage and ground beef until brown.  Drain, reserving 2 tablespoons drippings.  Set aside.


In a large stock pot or Dutch oven heat oil over medium heat.  Cook onions in oil until translucent. Stir in green and red bell peppers, zucchini, mushrooms and carrots and cook until just tender. Add browned sausage and ground beef. Stir in basil, spinach, thyme, oregano, garlic, sugar and salt and pepper. Cook 2 to 5 minutes. Pour in tomatoes, stir well, reduce heat, cover and simmer 3 hours, stirring occasionally.


I used all red peppers and I used one large can crushed tomatoes and one large DRAINED can of diced tomatoes. This was good but both my husband and I thought the thyme was overpowering everything else in the sauce, so much so that noone really enjoyed it. I'll make this again but I'd cut way back on the thyme--then re-review.

We made this exactly as written except for the carrots (I forgot to buy them). The recipe instructions do not include every step for some reason--this should be edited to include adding the meat with the veggie mixture before simmering. I can see how this would make a wonderful lasagna sauce! My husband & daughter opted to eat it over spaghetti and I ate it out of a bowl with garlic bread. We loved it loved the vegetable content loved the fresh flavor loved everything! Just don't expect a super thick sauce it has no tomato paste or thickening agent--but it is wonderful without it and you don't feel heavy after eating it. I'll definitely make it again!

Highly recommended...check out the nutrition info!  A little high in fat (for me) but off-the-charts high on vitamins and minerals.  Considering using half as much meat next time; this sauce is rich and thick.  I'm freezing, so have not yet added the herbs; already super delicious.  Followed the recipe except:  hot Italian sausage instead of sweet; half the mushrooms, chopped; no olive oil (which would reduce the fat level cited in the nutrition info); one intitution-sized can of crushed tomatoes (102 oz) in place of 3 - 28 oz cans diced (84 oz).  Slight changes in methods; saves a dirty pan and flavors veggies.  Plus, recipe doesn't say WHAT to do with the reserved 'drippings'. Crumble meat in large pot and start browning; chop and add onion; shred and add carrot.  (Carrots need to cook longer than peppers and zucchini.)  Dump into colander to drain fat, if needed.  Put entire mixture back into pot.  Add peppers, zucchini, and mushroooms.  Saute until just tender.  Add tomatoes, then spinach, and then simmer.  I ended up with this huge can of tomatoes because it was all I could find without added corn syrup.  I don't plan to add sugar to the sauce, either, altho at times a tiny bit of sugar may be needed in tomato sauces.  Not in this one, with all the veggies.  Doesn't taste a bit acidic.  Anyway, LOVE this sauce.  Try it, you'll like it!

My husband and I very much enjoyed this recipe this evening. This is what I did... I didn't add the italian sausage or the third can of tomatoes (I didn't have them). I only added half the package of spinach (and it was still frozen because I was running out of time). I thought it was just the right amount. The recipe doesn't state this but I added the meat into the sauce then covered to simmer. I knew we would enjoy this recipe because I usually make a quicky spaghetti sauce with store bought sauce ground beef and a package of frozen italian vegetable blend thrown in it. Thanks for sharing! YUM!

I recommend not adding the fresh basil till the end. 3 hours in sauce will just kill the whole point of adding fresh herbs.

Yum! I ended up blending about two-thirds of the sauce to make it smoother and to "hide" the veggies from the kids. Everyone liked it!

Delicious! I used sweet Italian turkey sausage and ground turkey to make it healthier. I only added in two cans of the diced tomatoes but used a 15 oz can of tomato sauce as well as some tomato paste to thicken it. It would've been too watery without the sauce and paste. I used fresh spinach rather than frozen. It makes a ton for two people so I froze 2/3's of it. Thanks for the recipe!

i loved this! had to use turky italian style sausage and omit the ground beef but kept it the same otherwise. i could eat the sauce by itself it was so good. my 3 year old didn't eat it i think maby the sausage was too spicy for him.

This needs time to thicken after it has cooked. With 3 cans of tomatoes it is too runny otherwise. This may be because I used fresh spinach instead I would suggest adding tomato paste if you do that (to thicken it). It tastes very nice with the mix of vegetables; make sure you actually add the meat to the sauce that's an important (if obvious) ommission in the recipe. I like the general idea to use sausage and a variety of vegetables but the balance isn't quite right.

lots o'veggies sausage spaghetti sauce

Prep Time: 30 minutes

Cook Time: 3 hours

Total: 3 hours, 30 minutes

Servings: 10

Cost: $4.19 /serving

Author : Debra Steward

Ingredients

Instructions

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