Ingredients
Vegetables
- 1 small zucchini (about 1.5 cups grated)
- 2 carrots (about 1.5 cups grated)
- 1 yellow onion, diced
- 2 cloves garlic, minced
Meat and Seasonings
- 1 Tbsp olive oil
- 1/2 lb. ground beef
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/4 tsp salt
- 1/4 tsp freshly cracked black pepper
- 1 pinch crushed red pepper (optional)
Sauce and Pasta
- 1 24oz. jar pasta sauce
- 12 oz. spaghetti
Instructions
- Prepare the Vegetables: Use a cheese grater to grate the zucchini and carrots, aiming for about 1.5 cups of each. Dice the onion and mince the garlic cloves finely.
- Cook Ground Beef: Heat olive oil in a large, deep skillet over medium heat. Add ground beef and cook until fully browned, breaking it up as it cooks. Add the diced onion and minced garlic, sautéing for a few more minutes until onions are soft and translucent.
- Sauté Vegetables and Season: Add grated zucchini and carrots to the skillet along with dried basil, dried oregano, salt, cracked black pepper, and crushed red pepper if using. Sauté for about five minutes until the vegetables are wilted and tender.
- Add Pasta Sauce: Pour in the jar of pasta sauce and stir well to combine all the ingredients. Bring the mixture to a simmer, then reduce heat to low and let it gently simmer, stirring occasionally as you prepare the spaghetti.
- Cook Spaghetti: Meanwhile, cook the spaghetti according to package directions until al dente. Drain the pasta in a colander and return it to the pot with the heat off.
- Combine Pasta and Sauce: Add one cup of the prepared vegetable and beef pasta sauce to the drained spaghetti and stir to coat evenly. Serve the coated pasta in bowls and top with additional sauce spooned over each serving.
Notes
- Grating the vegetables finely helps them blend seamlessly into the sauce for a smooth texture and hidden nutrition boost.
- If you prefer a spicier sauce, increase the amount of crushed red pepper or add a dash of hot sauce.
- The sauce can be prepared ahead of time and refrigerated for up to 3 days or frozen for up to 3 months.
- For a vegetarian version, omit the ground beef and add extra mushrooms or lentils instead.
- Use gluten-free spaghetti if you need the recipe to be gluten-free.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
