This gorgeous pasta sauce has meaty beef mince and sausage, loads of fresh tomatoes and an absolute cornucopia of beautiful veg: Courgette, mushrooms, carrots, spinach, green and red peppers, onion and garlic. Add fresh herbs and seasoning, and you've got a very yummy, healthy pasta sauce indeed. Note: The longer it simmers, the more flavourful it will be!
I used all red peppers and I used one large can crushed tomatoes and one large DRAINED can of diced tomatoes. This was good but both my husband and I thought the thyme was overpowering everything else in the sauce, so much so that noone really enjoyed it. I'll make this again but I'd cut way back on the thyme--then re-review. - 03 Mar 2012 (Review from Allrecipes US | Canada)
We made this exactly as written, except for the carrots (I forgot to buy them). The recipe instructions do not include every step for some reason--this should be edited to include adding the meat with the veggie mixture before simmering. I can see how this would make a wonderful lasagna sauce! My husband & daughter opted to eat it over spaghetti, and I ate it out of a bowl with garlic bread. We loved it, loved the vegetable content, loved the fresh flavor, loved everything! Just don't expect a super thick sauce, it has no tomato paste or thickening agent--but it is wonderful without it, and you don't feel heavy after eating it. I'll definitely make it again! - 28 Aug 2011 (Review from Allrecipes US | Canada)
Highly recommended...check out the nutrition info! A little high in fat (for me) but off-the-charts high on vitamins and minerals. Considering using half as much meat next time; this sauce is rich and thick. I'm freezing, so have not yet added the herbs; already super delicious. Followed the recipe except: hot Italian sausage instead of sweet; half the mushrooms, chopped; no olive oil (which would reduce the fat level cited in the nutrition info); one intitution-sized can of crushed tomatoes (102 oz) in place of 3 - 28 oz cans diced (84 oz). Slight changes in methods; saves a dirty pan and flavors veggies. Plus, recipe doesn't say WHAT to do with the reserved 'drippings'. Crumble meat in large pot and start browning; chop and add onion; shred and add carrot. (Carrots need to cook longer than peppers and zucchini.) Dump into colander to drain fat, if needed. Put entire mixture back into pot. Add peppers, zucchini, and mushroooms. Saute until just tender. Add tomatoes, then spinach, and then simmer. I ended up with this huge can of tomatoes because it was all I could find without added corn syrup. I don't plan to add sugar to the sauce, either, altho at times a tiny bit of sugar may be needed in tomato sauces. Not in this one, with all the veggies. Doesn't taste a bit acidic. Anyway, LOVE this sauce. Try it, you'll like it! - 01 Apr 2008 (Review from Allrecipes US | Canada)