Classic Spaghetti Sauce with Hidden Veggies

Let's talk quality tomato sauce for a minute. I grew up with a dad who was born and raised in New Jersey, kind of an epitome of great food. My dad is a fabulous cook and is famous for his own spaghetti sauce recipe (which by the way has traveled the country and world, not to brag or anything ;)) Quality tomato sauce is really and truly hard to come by. I think that's why people have become so fanatic about my dad's sauce! Years later as an adult I created my own obsession-worthy tomato sauce when I wrote my cookbook Nourished. But now that I'm a mama of two wild ones, making my own sauce is just one of those things I don't get the time to do all that often. Especially now that I've found a jarred replacement that pretty much knocks our own family recipes out of the water. 

I was introduced to Rao's Homemade when I did my first Whole30 last year. Oh my goodness, y'all, I completely fell in love. I don't think I'll be going back to making my own sauce anytime soon. First of all, this sauce is EASY because it's perfect right out of the jar. No doctoring up or adding spices and herbs needed. And unlike the other flavorful jarred sauces out there, this sauce isn't full of nasty ingredients and fillers. The ingredients are pure and simple and utterly delicious. I've served this sauce in multiple dishes to friends and whenever complimented on the meal I find myself just saying "it's the sauce!" Ha! 

This is a veggie-filled twist on the classic tomato sauce with the addition of some blended veggies for extra nutrients. The blended carrots and zucchini with broth make this sauce extra creamy and decadent! 

Ingredients:

• 1 pound ground beef
• 2 teaspoons minced garlic
• 1 teaspoon sea salt 
• 1/4 teaspoon ground pepper
• 1 1/2 cups Rao’s Homemade Marinara Sauce
• 2 carrots 
• 1 zucchini
• 1 cup bone broth

Instructions:

1. Brown meat with garlic, salt and pepper over medium heat. 
2. While the meat is browning, peel and chop the carrots and chop zucchini into 1 inch pieces.
3. When the meat is mostly browned, add the marinara sauce. 
4. Let the meat simmer on low. Meanwhile in a small saucepan, bring the carrots, zucchini and 1 cup broth to a boil. Boil for 10 minutes, or until a knife runs through them easily. 
5. Purée the carrots, zucchini and broth in a blender and pour into meat. This makes the sauce so creamy! 
6. Serve over brown rice noodles, zucchini noodles, spaghetti squash or sautéed cabbage. 

Planning a Whole30 and want to make the meal planning super simple? Download my PDF Guide for free right here

This post was done in partnership with Rao's Homemade. All opinions are my own and I only share products with you that I love and know you will too!