Meat Sauce with Hidden Vegetables

6 standard portions

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Ingredients

• 1 medium yellow onion (peeled and quartered)
• 2 medium carrots (peeled and roughly chopped)
• 1 medium zucchini (chopped in large pieces)
• 1 red bell pepper (deseeded)
• 1 tablespoon olive oil (or avocado oil)
• 1 pound ground beef (80/20 or 90/10)
• 3 cloves garlic (minced)
• 2 tablespoons tomato paste
• 2 teaspoons dried oregano
• 2 teaspoons dried basil
• 1 teaspoon kosher salt
• ½ teaspoon granulated sugar
• ½ teaspoon ground black pepper
• 28 ounces diced tomatoes (do not drain, crushed tomatoes in the UK)
• 16 ounces tomato sauce (passata in the UK)
• 1 cup water

Method

1. Add the onion, carrots, zucchini, and bell pepper to the jug of a food processor. Blend until the mixture is finely chopped and slightly mushy.
2. Heat olive oil in a Dutch oven over medium-high heat. Add the vegetable mixture and sauté, stirring occasionally, until lightly browned, about 10 minutes.
3. Push the vegetable mixture to the sides of the Dutch oven. Add the ground beef to the center, breaking it apart as it cooks. Cook until the beef is no longer pink, approximately 3 minutes.
4. Stir in the garlic, tomato paste, oregano, basil, salt, sugar, and pepper. Cook for about 30 seconds until fragrant.
5. Pour in the diced tomatoes, tomato sauce, and water. Stir to combine. Lower the heat to medium and let the sauce simmer for 15-20 minutes.
6. Serve the sauce over your choice of pasta. Garnish with grated Parmesan cheese and fresh basil.