Supremely Souped-Up Spaghetti Sauce Recipe
Why is this spaghetti sauce Supremely Souped-Up? Well, it combines pre-prepared sauce (for convenience), but tons of additional veggies for more nutrients and fiber! This is a yummy and healthier spin on a time-tested family favorite. Be sure to serve with whole grain pasta and a side of vegetables, either steamed or a salad, to further maximize the health benefits of this meal.
- 1 standard small package Lean Ground Beef (approx. 2 cups) 95% Lean (or as lean as you can find)
- 1 package Prego Traditional Italian Sauce (24 oz)
- 2-3 garlic cloves minced
- 2 large organic carrots
- 2 large celery stalks
- 3 small vine-ripped tomatoes
- 1 small white onion
- 5 large shitake mushrooms
- 3 tablespoons light margarine
- 2 tablespoons dried oregano
- 2 tablespoons dried basil leaves
- 1 tablespoon garlic salt
- Low fat/calorie non-stick spray
- Start with veggie preparation. Mince garlic. Chop carrots, celery stalks, mushrooms, white onion and tomatoes into small pieces.
- Heat a large skillet to medium and add 1 tablespoon light margarine to coat pan. Sauté carrots for 3-4 minutes. In same skillet add in another tablespoon of margarine and then add onion and celery. Sauté, mixing often, for 3-4 minutes or until onion is translucent and carrots and celery are tender.
- While frying vegetables, empty pre-prepared Prego sauce into a large pot and begin to heat at low level. Stir often to prevent the sauce sticking to the bottom of the pot.
- Once vegetables from skillet are tender, add the vegetables from the skillet into the pot with sauce. Stir in gently and then add in garlic salt, oregano, and basil. Continue to heat on low to medium setting, stirring often, again you do not want the veggies sticking to the bottom of the pot.
- In a different large skillet (or the cleaned original skillet) heat to medium and add in another tablespoon of margarine to coat pan. Add in mushrooms and tomatoes and sauté for 5-6 minutes, or until mushrooms look slightly browned. Then add tomatoes and mushrooms to the pot with sauce and stir carefully. Be sure not to add salt or garlic salt while pan frying mushrooms as this causes the moisture to leave the mushrooms and they will cook, but they will not brown nicely.
- In a different skillet (or the cleaned original skillet), spray with low calorie non-stick spray. On low to medium add in lean ground beef and break up with a plastic flipper. Add in garlic cloves and pan fry until ground beef is no longer pink. Be sure to use flipper to often stir and sauté ground beef in skillet.
- Add ground beef and garlic to the pot with sauce and stir carefully.
- Continue to simmer sauce for approximately 20 minutes. Cool slightly before serving on pasta.
Some important key notes on this recipe. Firstly, we use pre-prepared Italian Sauce as we want to provide recipes that balance nutrition and convenience. Additionally, the Prego sauce tastes great, is made with 100% natural ingredients, and provides a solid amount of essential vitamins and minerals per serving. Secondly, and most important, choose the absolute leanest ground beef you can find. This point is crucial to keeping this recipe low in calories, fat, and particularly saturated fat. Thirdly, this sauce recipe re-heats extremely well from fridge or freezer. Typically, I make a large batch on a weekend when I know there is a busy week ahead to simply de-frost, heat up, and combine with some pasta and greens for quick, healthy, and delicious meal.
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