Hidden Veggie Pasta Sauce

If you’ve got picky eaters in the house (hello, teenagers), this Hidden Veggie Pasta Sauce might just be your new secret weapon. It looks and tastes like a silky marinara, but it’s secretly packed with carrots, zucchini, bell pepper, and onion — all blended until smooth so no one can pick them out. My kids truly don’t notice, and that makes it a win in my book.

5 from 2 votes

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Course: Main Course

Cuisine: Mediterranean

Keyword: pasta sauce

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Calories: 120kcal

Author: Lola Jay

Ingredients

1.5 lb ground turkey or lean ground beef or a blend
2 tablespoon extra virgin olive oil
1 small onion or 2 shallots, roughly chopped
2 medium carrots peeled and chopped
1 zucchini chopped
1 red bell pepper chopped
4 garlic cloves
1 28 oz can crushed tomatoes
2 tablespoon tomato paste
1.5 cups chicken or vegetable broth I use low-sodium bouillon dissolved in water for added flavor.
2 teaspoon smoked paprika
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon onion powder
1 teaspoon garlic powder
1 bay leaf
¼ cup fresh basil
½ teaspoon chili flakes optional
Kosher salt & black pepper to taste
Fresh basil Parmesan or Pecorino for serving

US Customary - Metric

Instructions

Blend the veggies

Add onion, carrots, zucchini, bell pepper to a blender (like a Vitamix) and blend until silky smooth. If you don’t have a blender, finely grate and then mince the veggies and cook them down longer — they’ll still melt into the sauce.
1 small onion, 2 medium carrots, 1 zucchini, 1 red bell pepper

Brown the meat

Heat olive oil in a large skillet over medium-high heat. Add the ground turkey or beef, pressing it into an even layer. Don’t stir right away — letting it sit helps it caramelize instead of steam. Once browned, break it up and stir in tomato paste. Cook 1–2 minutes until the paste darkens.
1.5 lb ground turkey or lean ground beef or a blend, 2 tablespoon extra virgin olive oil, 2 tablespoon tomato paste
Stir in the minced garlic and cook for 30 seconds, just until fragrant. Adding it after the meat keeps it from burning and turning bitter.
4 garlic cloves

Build the sauce

Pour in the blended veggie mixture and crushed tomatoes. Stir to combine, then season with smoked paprika, oregano, dried basil, onion powder, garlic powder, chili flakes (if using), fresh basil, bay leaf, kosher salt, and black pepper.
1 28 oz can crushed tomatoes, 1.5 cups chicken or vegetable broth, 2 teaspoon smoked paprika, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 bay leaf, ¼ cup fresh basil
Add chicken or vegetable broth. If it’s too thin, just keep simmering until it thickens naturally.

Simmer & finish

Reduce the heat to low and let the sauce simmer gently for about 20 minutes, stirring occasionally. Taste and adjust seasoning as needed. Serve with fresh basil and Parmesan or Pecorino Romano.

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Nutrition

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