- 1 lb ground beef, browned and drained (you could also use turkey or chicken if you prefer)
- 3 cups of diced veggies (celery, carrot, green pepper, zucchini, onion, mushroom)
- 4 cloves of minced garlic
- A pinch of Italian Seasoning (if desired)
- 2 1/2 c. tomato sauce
- 1/2 c. water
- A handful of chopped parsley
- 1 lb. cooked pasta
- After you brown and drain your meat, place it back into the skillet along with your firmer veggies (the ones that take the longest to cook). You will continue to layer in your veggies until everything is in your skillet.
- When you have all of your veggies in the skillet, add a pinch of Italian Seasoning (if desired) and your tomato sauce. Add the 1/2 c water as needed, to get the consistency you desire for your sauce.
- Cover and let the sauce simmer for 15 minutes.
- Toss the parsley in last, after the sauce is removed from the heat. Coat pasta with sauce and serve.
**Tips from Little Mamas's Kitchen:
- I use a fine dice on my veggies because it makes it harder for my kids to pick them out. You can make your veggies any size that you want, but make sure to be consistent so that they will cook evenly.
- Use whichever veggies you prefer or have on hand. I often use this recipe as a way to use up fresh produce that needs to be eaten soon.
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