Veggie Spaghetti Sauce
Servings
8real people
Servings
8real people
Ingredients
Instructions
To Serve Immediately:
  1. On medium high heat in a sauté pan or Dutch oven, heat olive oil with garlic and onion until the onion is soft. Meanwhile, grate the carrots, and chop up the celery and bell pepper. (I cut the celery into quarters lengthwise so they’re long skinny strips and then continue to chop them up into tiny pieces.) Add the veggies to the pan as you prepare them. There’s no particular order they need to go in, just get them in so they can start softening and keep the onions from burning!)
  2. Add all the remaining ingredients and bring the mixture to a boil. Reduce the heat to a simmer and let the flavors meld uncovered for AT LEAST 10 minutes, stirring occasionally. I would recommend letting the sauce simmer and reduce for an hour or more so the bay leaves have some time to release their warm delicious flavor.
  3. When you’re ready to eat, cook the noodles according to the instructions on their packaging. When they’re done cooking, add a few tablespoons of the starchy noodle water to the sauce to help it stick to your noodles and thin it out to your desired consistency. This works best if you’ve let your sauce reduce for 45+ minutes. If you don’t want your sauce to be thinner than it already is, skip out on adding the noodle water.
  4. TIP: To be sneaky and make this sauce kid friendly, blend it all together after it’s cooked so there are no “nasty” chunks. (Just make sure to remove the bay leaves first!)
Freezer instructions:
  1. Label a freezer safe, gallon, zip lock bag with “Veggie Spaghetti Sauce” and write these instructions below: 1. Thaw –> Crock Pot low: 6-8 hours, high: 4 hours OR 2. Thaw –> Stove top uncovered 1+ hours, OR until heated through 3. Use noodle water to thin and serve. (optional)4. remove bayleaves and blend for kids
  2. Put the gallon bag into a bowl. This will help support the sides of the bag so the contents don’t spill out like they would if you were to set it on the counter. Combine all of the ingredients except for the olive oil and noodle water into the bag. I promise it all fits!
  3. Seal up the bag with as little air remaining inside as possible and lay it flat in your freezer overnight. The next day you’ll have a delicious bag of frozen sauce that you can store in whatever position you’d like! This sauce will keep frozen for 4 months.
  4. TIP: To be sneaky and make this sauce kid friendly, blend it all together after it’s cooked so there are no “nasty” chunks. (Just make sure to remove the bay leaves first!)
Recipe Notes

Serving Size: 1 cup

Servings: 11 cups

Pricing:

Total for sauce: $7.54

Cost per cup: $0.69

Nutrition per Serving: (1 cup)

Calories: 95

Protein: 3.8 grams

Carbs: 15.2 grams

Fat: 2.2 grams

Sodium: 389.5 mg

Sugar: 8.1 g

Fiber: 3.9 g

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