I don’t do sneaky food. That is, I don’t serve TVP and pretend it’s ground beef, or puree carrots to add vitamins to the mac and cheese. I figure if I tell the family the yummy spaghetti has pureed squash in it, and they don’t eat it, that’s more for me. And if I forget to tell them, it’s not because I’m keeping it a secret, and besides, it’ll end up on the blog eventually anyway and the cat will be out of the bag, so no sense lying about it.
But I’m not judging you.
If you want to make this really good spaghetti sauce that’s just brimming with vitamin A, and you don’t want to tell your kids about it, I say that’s your business.
(I started to set up to take photos of it, but you know? It looks like any other bowl of spaghetti and meat sauce, and I need to save my energy for the Austin Powers marathon tonight.)
“Sneaky” Spaghetti Sauce
This sauce was born of the fact that I had too much pumpkin left over at Christmas, so I froze it in one-cup servings to use later. Now it’s later.
2-4 tablespoons olive oil
1 onion, chopped
3 cloves garlic, chopped
1 tablespoon dried basil, or 1/4 cup chopped fresh basil
pinch of salt
1 30-ounce can tomato puree
1 cup pureed pumpkin or other squash
1 cup ground seitan or crumbles or TVP or other meat or meat substitute, optional
1/2 cup grated Parmesan cheese, optional
Heat oil over medium heat. Sauté onions until translucent. Add garlic and basil and sauté another minute or two. Add remaining ingredients except cheese, along with a half a tomato-puree can of water, and stir.
Bring to a boil, then reduce heat to low and simmer 10-15 minutes, until thick and heated through. Remove from heat and stir in cheese. Serve over pasta.
Makes about 6 cups. I use about 2 cups per 1/2 pound of spaghetti.