Lots O'Veggies Sausage Spaghetti Sauce

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.

• Preparation Time: 30 mins
• Cooking Time: 3 hr
• Total Time: 3 hr 30 mins
• Calories: 339 Calories

Ingredients

• 1 tablespoon white sugar
• 1 pound lean ground beef
• 1 red bell pepper, diced
• ¼ cup olive oil
• salt and pepper to taste
• 2 carrots, shredded
• 1 large onion, diced
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 tablespoon chopped fresh thyme
• 1 green bell pepper, diced
• 1 pound sweet Italian sausage, casings removed
• 4 cloves garlic, crushed
• 1 tablespoon fresh oregano
• 1 zucchini, quartered and sliced
• 12 ounces mushrooms, sliced
• 4 ounces fresh basil, julienned
• 3 (28 ounce) cans peeled and diced tomatoes

Recipe Instructions

Step 1

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

Step 2

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.