Loaded Spaghetti Sauce
Angela
From the kitchen of Maria Benac
ingredients
- 1 lb of lean ground beef or 1 lb of diced chicken breast
- 1 tbs of dried basil
- 1 tsp of onion powder
- 1 tsp of garlic salt
- 1/2 tsp of pepper
- 1/2 tsp of salt
- 1/4 cup of wine or 2 tbs of oil
- 1 zucchini cut in bite sized pieces
- 1 squash cut in bite sized pieces
- 1 small can of sliced mushrooms
- 1 small onion diced
- 1 cup of diced carrots (optional)
- 1 small can of tomato paste
- 1 can of drained diced tomatoes
- 1 small jar of your favorite spaghetti sauce; I prefer Ragu
directions
- 1
In a skillet, thoroughly brown and drain the hamburger or if using chicken breast either grill or microwave the breast until internal temp is 180°and drain any fluid off from the chicken. Add all dry spices to meat.
- 2
In a dutch oven pot either use wine or oil---if using wine, first spray pot with Pam then add wine, onion, mushrooms, carrots, zucchini, squash, tomato paste, and diced tomatoes. Cook until veggies are tender and wine (if used) has evaporated, then add spaghetti sauce and meat and allow to simmer for about 20 minutes.
- 3
Serve over Angel Hair Pasta or your favorite pasta with a salad and garlic bread.
Source: Angela
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