A smooth Italian tomato sauce secretly loaded with carrots, zucchini, and spinach—perfect for picky eaters.
# What You'll Need:
→ Vegetables
01 - 2 medium carrots, peeled and chopped
02 - 1 medium zucchini, chopped
03 - 2 cups fresh spinach, washed and roughly chopped
04 - 1 medium onion, chopped
05 - 2 cloves garlic, minced
→ Sauce Base
06 - 2 tablespoons olive oil
07 - 1 can (28 oz) crushed tomatoes
08 - 2 tablespoons tomato paste
→ Seasonings
09 - 1 teaspoon dried oregano
10 - 1 teaspoon dried basil
11 - ½ teaspoon salt, or to taste
12 - ¼ teaspoon black pepper
13 - ½ teaspoon sugar (optional, to balance acidity)
→ Optional
14 - ¼ cup grated Parmesan cheese
15 - Fresh basil leaves, for garnish
# How To Make It:
01 - Heat olive oil in a large saucepan over medium heat. Add chopped onion and minced garlic, sauté until softened, about 3 minutes.
02 - Add chopped carrots and zucchini to the pan. Cook for 5 to 7 minutes, stirring occasionally, until vegetables start to soften.
03 - Add the fresh spinach and cook until wilted, approximately 2 minutes.
04 - Pour in crushed tomatoes and tomato paste, stirring to combine evenly.
05 - Stir in oregano, basil, salt, black pepper, and sugar if using. Bring the mixture to a gentle simmer.
06 - Cover and simmer on low heat for 20 minutes, stirring occasionally, until all vegetables are very tender.
07 - Remove from heat and let cool slightly. Use an immersion blender or transfer in batches to a countertop blender and puree until smooth.
08 - Return the sauce to heat if necessary, adjust seasoning to taste, and stir in grated Parmesan if desired. Serve hot over pasta, garnished with fresh basil leaves.
