Time for spaghetti sauce! This is more of a concept than a recipe. I like chunky sauces and have been known to go overboard with additions. In the summer, I love to add fresh vegetables from the garden. What winds up in the pot depends on what we have on hand.
Summer Spaghetti Sauce
1 jar of sauce - homemade, store bought, whatever you like and any/all/most of the following:
summer squash - sliced
onion - chopped or sliced
garlic - smashed
Roma tomatoes quartered.
mushrooms - whole or sliced
black olives - whole or sliced
sweet peppers - chopped in hunks
ground beef and/or Italian sausage OR chicken
Use a big heavy bottomed pot. Cook the meat first, then saute the other stuff. Add the sauce. Simmer while you cook the pasta. Summer Sauce freezes really well, so make a double batch for a day when you want to eat homemade but don't want to cook.
Tonight's version consisted of 2 leftover cooked chicken breasts, onion, garlic, red and green bell peppers, a small zucchini, and fresh basil. We made the sauce in the time it took to bring the water to a boil and cook the pasta.
This is one of the most effective ways I have found to get the family to eat a whole mess of vegetables without blinking. Oh, and it tastes really good.