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A plate of spaghetti topped with chunky meat and tomato sauce, garnished with fresh parsley. Another plate of spaghetti is visible in the background on a rustic wooden table.
Penny Kovacs

Veggie Pasta Sauce (with Beef)

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This veggie pasta sauce with beef is absolutely delicious, hearty and loaded with veggies. Serve it over your favorite pasta or keep it Whole30 by having it over hearts of palm "spaghetti", cauliflower rice or spaghetti squash. The veggies are diced small so even picky little ones will love this sauce.
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Prep Time30 minutes
Cook Time35 minutes
Total Time1 hour 5 minutes
Servings: 6 people
Course: Dinner, Main Course, Sauce
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 lb Ground Beef
  • 1 cup Onion diced
  • 1 cup Celery diced
  • 1 cup Carrots diced
  • 8 oz White Mushrooms diced
  • 1 cup Red Bell Pepper seeded and diced
  • 3 cloves Garlic minced
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 40 oz Marinara Sauce see note
  • 2 Tbsp Extra Virgin Olive Oil
  • 1/4 cup Flat Leaf Parsley chopped
  • Shop

Method
 

  1. Heat oil in a large skillet
  2. Add onion, celery and carrots and cook five minutes, stirring frequently
  3. Add mushrooms and peppers and cook five minutes covered but stir after every minute
  4. Make a well in the center of the pan
  5. Add beef, breaking apart and cooking till no longer pink
  6. Stir all together
  7. Add garlic and stir one minute
  8. Add sauce, salt and pepper and stir to combine
  9. Lower heat to medium low and simmer 15 minutes
  10. Stir in parsley
  11. Serve over your favorite pasta
  12. Enjoy!

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