Veggie Spaghetti

Name: Veggie Spaghetti
Ingredients: 1/2 pounds Ground Beef; 2 Tablespoons Olive Oil; 1 whole Small Yellow Onion, Diced; 1 whole Small Zucchini, Diced; 1/2 cups Grated Carrot; 1/4 whole Green Bell Pepper, Diced; 2 cloves Garlic, Minced; 1 can (6 Oz. Size) Tomato Paste; 1 can (14.5 Oz. Size) Diced Tomatoes; 2 cups Vegetable Juice (I Used V8); 1 Tablespoon Dried Basil; 1 teaspoon Dried Oregano; 1 whole Bay Leaf; 1- 1/2 Tablespoon Sugar; 2 dashes Salt And Pepper, to taste; Hot Spaghetti, To Serve; Parmesan Cheese, To Serve

17 ingredients

11 steps

Ingredients

1/2 pounds Ground Beef
2 Tablespoons Olive Oil
1 whole Small Yellow Onion, Diced
1 whole Small Zucchini, Diced
1/2 cups Grated Carrot
1/4 whole Green Bell Pepper, Diced
2 cloves Garlic, Minced
1 can (6 Oz. Size) Tomato Paste
1 can (14.5 Oz. Size) Diced Tomatoes
2 cups Vegetable Juice (I Used V8)
1 Tablespoon Dried Basil
1 teaspoon Dried Oregano
1 whole Bay Leaf
1- 1/2 Tablespoon Sugar
2 dashes Salt And Pepper, to taste
Hot Spaghetti, To Serve
Parmesan Cheese, To Serve

Directions

1

In a large skillet with high sides, cook ground beef over medium heat, breaking apart as you go.
2

Once beef is cooked thoroughly, drain (and rinse under hot water if youre crazy about making low fat meals, like me).
3

Wipe out the same pan with a paper towel and heat olive oil over medium heat.
4

Saute onions for 2 minutes.
5

Stir in zucchini, carrot and bell pepper and saute another 5-7 minutes.
6

Stir in garlic until fragrant, another minute or so.
7

Mix tomato paste into sauteed vegetables and then pour in the remaining ingredients for the sauce.
8

Bring to a boil and then reduce to a simmer.
9

Cover and cook for 30 minutes or longer if need be.
10

Sauce will thicken, so thin out with a little water if you like it runny.
11

Serve with hot spaghetti and parmesan cheese.