Believe it or not, this spaghetti sauce has carrots, mushrooms, cauliflower and spinach in it.
I tried this several years ago with my kids and have modified it slightly over time. For example, I began by only adding carrots to my spaghetti sauce. Then I tried adding mushrooms. Then spinach. And now, cauliflower.
The key is to put the veggies into the food processor and food process until they are really small (about cous-cous size). Then add them to the sauce with some cooking time left (about 10 minutes simmering time). That way the crunch is gone from the raw veggies, but the healthiness remains.
If you have kids who hate the texture of veggies, this is great because the meat sauce masks any texture differences. If you prefer making spaghetti sauce without meat, simply let the veggies cook down a little longer, or throw the sauce into the blender to get it a little smoother.
If your kids hate the taste of veggies, this is great because the tomato sauce hides the flavor. I think the key is to let your kids know what they are eating (I usually tell mine after so they don’t judge before they taste it) so they can start to learn that veggies are good.
Comment below and let us know what you like in your spaghetti sauce!