This is a delicious fresh pasta sauce with the wonderful taste of summer zucchini. When fresh veggies are so plentiful, it is a great time to cook your favorite pasta sauce.
With the delightful aroma of fresh basil, oregano, garlic and parsley, this tomato sauce is packed full of goodness and topped with zucchini ribbons.
** ( The beef and sausage are optional – this can also be a vegetarian sauce )
1 pound Ground Beef ( preferably – extra lean )
3 links cooked Italian sausage, chopped
1 large Onion, chopped
3 cloves Garlic, minced
1/2 yellow or red pepper, chopped
1/2 green pepper, chopped
1/2 chopped mushrooms, chopped ( or 1 – 8oz can )
1 zucchini, chopped and peeled – shave a few slices from the zucchini to garnish as ribbons
1 teaspoon fresh chopped ginger
1/2 teaspoon chilli peppers
1 (28 oz can) of stewed, whole or diced tomatoes
1 (14 oz can) Tomato Sauce
1 (8 oz can) Tomato Paste
2 tablespoons minced Fresh Parsley
2 teaspoon Oregano Leaves
2 teaspoon Basil Leaves
1 teaspoon thyme
1 teaspoon Salt
1/2 teaspoon black Pepper
1/4 cup parmesan cheese
1/4 cup grated fresh mozzarella
3-4 tbsp extra-virgin oil
Cooked Whole Wheat Spaghetti Noodles or other Pasta
In a large pot add the virgin oil and brown the meat. Drain off any excess fat if needed. Add the chopped onion, garlic, ginger and peppers. Cook on a low to medium heat for a few more minutes.
Add the sauces, herbs and spices, sausage and zucchini. On a medium heat, let the sauce cook for 30 minutes, stiring occasionally. Reduce to a lower heat and let simmer for another 20 minutes.
Note: The longer you cook the pasta sauce the better. If you have the time, let the sauce simmer for a couple of hours.
In a pot add water and a splash of oil and cook pasta till el dente. ** Do not overcook the noodles.
Serve with garlic toast or a baguette and garnish with mozzarella cheese and parmesan cheese. Add the zucchini ribbons before serving.
Pair with a full-bodied shiraz wine. 🙂 Enjoy!