Veggie & Beef Spaghetti Sauce

A few months ago I posted the original meat spaghetti sauce that my mom taught me to make when I was ten. This is very similar but has been lightened up without compromising any flavor. I often make my spaghetti sauce with a tablespoon of sugar to sweeten it up and when I was at the Metro Cooking Show a few weeks ago I overheard one of the vendors say they sweeten their sauce with shredded carrots. Ever since I heard that I have wanted to revamp my original recipe and I was quite happy with the results.



Veggie & Beef Spaghetti Sauce: Serves 6-12 (makes approx 6C)

1/2lbs Ground Beef (93% Lean)
1 Bell Pepper - Chopped
1 Onion - Chopped
2 Carrots - Finely Shredded
2 Garlic Cloves - Minced
30oz Tomato Sauce
2TB Tomato Paste
15oz Diced Tomatoes - Drained
2TB Fresh Basil (2tsp dried)
1TB Fresh Oregano (1tsp dried)
Salt
Pepper

In a large sauce pot place ground beef, bell pepper, onion, carrots and garlic over medium heat with some salt and pepper. Cook until the beef is browned breaking into small pieces. Drain excess liquid and return to the pot. Add all remaining ingredients, bring up to a boil and reduce to a simmer for 15-20 minutes. Serve and Enjoy.

Tips: This recipe freezes very well. Once cool transfer to a ziplock bag, press out as much air as possible, seal and freeze flat. This allows you to easily store once frozen. To thaw quickly you can place in a bowl of water on the counter for 30-40 minutes.

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WW: 1 Points Plus / serving @ 6 or 12 servings