ChefXi OfficialA hearty, starch-forward pasta night featuring a rich marinara boosted with hidden vegetables and a savory blend of beef and sausage.
Grate the carrots and zucchini finely; this allows them to melt into the sauce, stretching the meat and adding nutrition.
Squeeze the zucchini in a paper towel to remove excess moisture.
In a large pot or Dutch oven, heat olive oil over medium heat. Add the ground beef and sausage, breaking it into small crumbles until browned.
Add the onion, grated carrots, and zucchini to the pot. Sauté until the onions are translucent and the vegetables have softened.
Stir in the tomato paste and minced garlic. Cook for 2 minutes until fragrant and the paste darkens slightly.
Pour in the crushed tomatoes and oregano. Reduce heat to low and simmer, allowing the flavors to meld.
If the sauce gets too thick, add a splash of pasta water later.
While the sauce simmers, boil a large pot of salted water and cook spaghetti according to package directions until al dente.
Mix the softened butter, minced garlic, and parsley. Slice the baguette lengthwise, spread with garlic butter, and broil in the oven until golden brown.
Toss the cooked pasta directly into the sauce pot to ensure every strand is coated. Serve with the warm garlic bread.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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