Recipe – Vegetable Loaded Homemade Spaghetti Sauce

We are always looking for easy ways to add veggies to our meals. This spaghetti sauce is one of my very favorite ways! This sauce is absolutely loaded with good-for-you veggies, while disguising itself as a simply delicious sauce.

Look at all those veggies!

Serve this sauce over protein enhanced pasta, veggie pasta, brown rice, a baked potato, in a pita….there is no limit to what you can do with it. If you are looking for an added protein punch, brown up some Morningstar Farms crumbles and add them to the sauce. This makes it take on the texture of a meat sauce, and can even double as a vegetarian sloppy joe!

We had the sauce 2 ways this week. The first day I browned up some Whole Foods Hot Italian Chicken Sausage to eat with it. The 2nd day I made a panko crusted chicken cutlet for Ryan, and a grilled chicken cutlet for me, to go with the left overs. I even received the highest compliment you can receive in our house…”This tastes like it came from a restaurant.” Ah, its the little things in life…

Veggie Loaded Spaghetti Sauce


  • 1 tbsp olive oil
  • 2 garlic cloves (thinly sliced)
  • 1 small onion (chopped)
  • 1 small red pepper (diced)
  • 1 small green bell pepper (diced)
  • 1 10 oz package of frozen chopped spinach (thawed and squeezed of excess water)
  • 6 oz tomato paste
  • 24 oz crushed tomatoes
  • 1/4 cup white wine
  • 1-2 tsp sugar (to taste)
  • 2 tsp oregano
  • 2 tsp basil
  • pinch of cinnamon


  • Place olive oil and garlic in saucepan. Do NOT turn heat on yet
  • Chop and dice your veggies as the garlic sits in the oil
  • Once everything is prepped turn the heat on your pan to medium-high
  • When oil starts to sizzle, add onions
  • Saute for about 3 minutes and add peppers
  • Saute for 3 – 5 minutes, do not let the peppers get soggy
  • Add the spinach
  • Saute for 3 minutes
  • Add tomato paste and stir well
  • Allow to brown for 3 minutes
  • Add crushed tomatoes and stir well
  • Bring to a slow boil and add wine
  • Bring to a slow boil again and stir in sugar and spices
  • Bring to a slow boil again and reduce heat to a simmer
  • Cover and allow to simmer for at least 20 minutes. If simmering longer, make sure to stir often and add water if the sauce gets too thick.

21 Replies to “Recipe – Vegetable Loaded Homemade Spaghetti Sauce”

  1. I have always used red wine in my sauces, that way I don’t have to add sugar.
    My mom had a cool trick she would put a small can of no sugar added crushed pineapple in it’s own juice in and it never had an acidic taste.(she didn’t like to use wine in her sauce). She had the best sauce ever.

    • I love the pineapple idea Michelle! Ryan doesn’t like wine in sauce either, even though this one had the smallest amount so it wasn’t all that detetctable. I will definitely try the pineapple next time!

  2. Oh this looks tasty (I’ll never get my fiance to touch spinach though) and I loved how you served it in not so traditional ways… with the chicken sausage. I haven’t had those Morning Star crumbles in ages… I remember a really health conscious friend made me burritos with them back in college. So good!

  3. Looks great. I am going to try adding spinach to my sauce next time.

    You should really consider adding a couple carrots diced to this recipe. I always use them in my tomato sauce because they add a natural sweetness and go perfectly with the tomato sauce.

    Also, if you are not a big wine drinker…try a splash of cognac in your tomato sauces instead of wine. A little goes a long way and it keeps forever in the pantry.

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