Meaty (or Veggie) Spaghetti Sauce!

I can't say we have had the same meal around our house in quite some time. I try my best to come up with something new (even if it's just a few little tweaks) every day. I try new ingredients, new recipes and new techniques as much as possible. Sure, I've made spaghetti sauce before. But this is a little different for me. I simmered the sauce for about 35 minutes and added thyme and a bay leaf.

MMMM. SAUCE

(yeah, maybe it doesn't look so pretty, but it's pretty damn tasty - and so much better than a jar!)

12 oz. uncooked lean ground beef, 96% lean - 4% fat (or Morningstar meat substitute crumbles)

1 cup chopped Pero red, yellow and orange mini peppers (about 8 mini peppers- LOVE these)

8 medium sized baby bella mushrooms, chopped (yield about 2 cups)

1/2 diced red onion

3 cloves garlic, minced

1/2 tbsp. extra virgin olive oil

3 c. crushed tomatoes or tomato sauce

1 tbsp. (or to taste) of baking Splenda

1/2 c. water

1 bay leaf

1 tbsp. each dried basil, garlic powder, parsley

1/2 tbsp. each dried thyme, black pepper, sea salt

In a large sauce pan or dutch oven over medium heat add oil and onion to pan. Cook about 2 minutes. Next add in minced garlic, cook another minute. Add in peppers and cook another 2 minutes. Then add in ground beef (or Morningstar meat substitute), brown for several minutes, stirring occasionally. Once cooked, add in tomato sauce, water, mushrooms, Splenda and spices. Simmer covered on low for about 20 minutes. Stir mixture and simmer another 15 to 20 minutes. 

Makes 10 - 1/2 cup servings - 86 calories each.

Perfect to serve over cooked pasta!