The Best Ever Homemade Spaghetti Sauce (with hidden veggies!)

• 4 oz broccoli, riced
• 4 oz carrot, riced
• 4 oz mushrooms, minced
• 1 onion, diced
• 4 cloves garlic, minced
• ½ Tbsp olive oil
• 1 lb. 93% lean ground beef
• 14.5 oz can fire roasted tomatoes (or diced tomatoes)
• 15 oz can crushed tomatoes
• 8 oz can tomato sauce
• 3 oz tomato paste
• ½ C water
• 2 Tbsp dried oregano
• 1 Tbsp dried basil
• ½ Tbsp Worcestershire sauce
• 1 Tbsp Stevia
• 1 tsp red chili flakes (optional)
• 1 tsp salt
• ½ tsp fresh ground black pepper

1. Heat a very large skillet (I use a 12" cast iron skillet) to medium heat and spray with cooking spray. Saute broccoli, carrots, and mushrooms for 5 minutes, then add the olive oil and onions, sauteing for another 10 minutes (all vegetables should be very soft and the onions should be translucent). Remove and set aside.
2. In the same skillet, mince and brown the ground beef with the minced garlic until no pink remains. Add back in the sauteed veggies and all remaining ingredients, stirring until well combined.
3. Bring the entire skillet to a rolling simmer, stir, then reduce heat to low. Cover with a lid and let simmer for 10 minutes while you prepare the rest of your meal (ie pasta and veggies).
4. Divide into 8 equal portions and serve warm over your favorite pasta!

Nutrition facts are a calculated estimate of 1/8 of the skillet (about 3/4 C spaghetti sauce) and do not include any pasta or side dishes.