Holy moly, it’s September! This only means that summer is coming to an end, and the harvest season is in full swing. Well, technically there is still 17 days left, but I love autumn and all the bounties it brings. This is definitely my consolation.
As I was strolling through the grocery store the other day I was inspired by the newly stocked rows of carrots. They looked so FRESH! Bushy green tops and vibrant orange skins. I went to the grocery store to pick up a few ingredients to make spaghetti for supper. I considered adding carrots to my meal somehow. As a side. Maybe part of a salad. What if I added carrots to the meat sauce? I recall seeing an episode of Live with Kelly and Michael where they added a combination of celery and carrots into spaghetti sauce during a cooking segment. Why not give it a try! The addition increases the nutrition content and taste…perfect for a savoury sauce.
Carrots are packed with a powerful antioxidant called beta-carotene. Beta carotene protects against some types of cancer, heart disease, and inflammation in the body. Carrots help protect cells, support eye health, boost the immune system, help your reproductive system function properly, and reduce inflammation. This is especially important for building and maintaining healthy tissue and skin.
A hearty spaghetti sauce requires some time for the flavours to meld together. I let this sauce simmer for just under a hour. It was worth it! So grab a magazine or maybe you have some laundry to catch up on. Enjoy!
- 1 pound of lean ground chicken
- 1 (28 ounce) can crushed tomatoes puree
- 2 medium carrots, cut into small pieces
- 1 small yellow onion, sliced
- 3 cloves of garlic, peeled
- 2 tbsp vegetable oil
- ½ cup fresh basil
- 2 tsp dried oregano
- 1 tsp black ground pepper
- Sprinkle of parmesan cheese (optional)
- Using a food processor, puree onions, carrots, and garlic cloves. Set aside.
- In a dutch oven or non-stick pot, heat oil on medium heat. Add chicken and cook through, about 7 minutes stirring often.
- On medium heat stir in crushed tomatoes and pureed vegetables. Let sauce cook for 5 minutes.
- Stir in chopped basil, oregano, pepper, and turn heat to a simmer. Let sauce cook for 50 minutes, stirring occasionally.
- Serve on top of pasta noodles cooked as per package instructions and top with a sprinkle of parmesan cheese.