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hidden veg pasta sauce

Hidden Veg Pasta Sauce

This veggie-loaded, gluten free meat sauce is flavorful, nutritious, and versatile.
Course Condiment
Cuisine Italian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 people
Calories 182kcal


  • 1 tablespoon olive oil
  • 1 pound ground beef lean
  • 3 carrots washed, trimmed, and roughly chopped
  • 3 celery stalks washed, trimmed, and roughly chopped
  • 1 bell pepper trimmed, deseeded, and roughly chopped
  • 1 yellow onion peeled, trimmed, and roughly chopped
  • 1/4 bunch fresh parsley
  • 3 cloves garlic pressed or minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 1 25 oz can whole peeled tomatoes


  • Heat the olive oil in a pot over medium heat. Add the ground beef and cook until brown, about 3-5 minutes. Use a spoon to break up any large pieces while it's cooking.
  • In the meantime, add the roughly chopped carrots, celery, pepper, onion, and parsley to a food processor or blender. Pulse until you get a veggie mush.
  • Add the veggies to the beef and cook until most of the moisture is absorbed, about 3-5 minutes. Stir in the garlic, oregano, salt, and pepper. Add the can of tomatoes with their juices.
  • Use your spoon to gently break up the tomatoes and incorporate them into the sauce. Reduce heat to low and let it simmer for 20-30 minutes.
  • Enjoy warm over pasta or veggie noodles.


Storage and reheating: Keep in an airtight container in the fridge for 5-7 days. Or divide into containers and store in the freezer. Thaw in the fridge before reheating over the stove.
Substitutions or additions: Feel free to add more veggies, like zucchini, summer squash, other types of peppers, and more.


Calories: 182kcal | Carbohydrates: 5g | Protein: 10g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 40mg | Sodium: 203mg | Potassium: 292mg | Fiber: 1g | Sugar: 2g | Vitamin A: 4444IU | Vitamin C: 24mg | Calcium: 25mg | Iron: 1mg