Spaghetti with garden sauce

This simple spaghetti with garden sauce was not originally in my meal plan. It's the result of what happens when your kitchen becomes overrun by vegetables and you need to regain control of your refrigerator and counter top. A few weeks ago after we had gotten a CSA box my dad so kindly offered us many vegetables. I am not one to turn down vegetables! After I picked up the vegetables I looked at the meal plan and quickly decided some shuffling needed to happen so that we could accommodate our current vegetable stock. 

And that's when this spaghetti with garden sauce came about. I sauteed every fresh vegetable that I thought would work in this dish that wasn't going to be used up in the remainder of the meal plan. I also added in some ground beef and used our fresh tomatoes as the sauce!

Here's what we did
   Saute 1 lb ground beef; once it loses it's pink color add the veggies.
   We added (all sliced and diced appropriately) - 1 zucchini, 1 onion, and 2 carrots. Add a bit of salt and pepper to the mixture.
   Meanwhile in your blender place cored and seeded tomatoes (we probably used about 8 medium tomatoes) with 2-3 cloves of garlic.
   After the vegetables have softened a bit add the blended tomatoes to the pan. Simmer for 10-15 minutes to reduce the liquid and cook your spaghetti.
   It's worth noting that this will not in any way resemble a spaghetti sauce you're used to unless you add a thickening agent. We chose not to and let the tomato and veggie sauce simmer with the lid off while the spaghetti cooked. This reduced the sauce quite a bit and left us with something we were pleased with.

It's Always Caturday
Dupree playing with a felt flower

1 comment:

  1. Sauce sounds good. You worked so lovingly making those felt flowers!