If you grew up in a home where vegetables were never optional, spaghetti night was never just pasta and sauce. It was a full plate situation. Spaghetti came with a rich meat sauce loaded with vegetables, plus a simple cooked or fresh veggie on the side. This recipe captures that comforting, old-school style.
Ingredients
For the spaghetti
500 g spaghetti
Water
Salt
For the vegetable-packed meat sauce
500 g ground beef or ground turkey
2 tablespoons olive oil
1 onion finely chopped
2 carrots finely diced
1 green bell pepper finely chopped
2 celery stalks finely chopped
3 cloves garlic minced
800 g crushed tomatoes or tomato sauce
2 tablespoons tomato paste
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon dried basil
1 bay leaf
½ teaspoon sugar optional
½ cup water or broth
Optional vegetables often added in veggie-heavy homes
1 zucchini finely diced
1 cup mushrooms chopped
A handful of spinach chopped
For serving
Grated cheese
Fresh parsley or basil if desired
Instructions
Start by bringing a large pot of water to a boil. Add salt generously. Cook the spaghetti according to package instructions until al dente. Drain and set aside.
Heat olive oil in a large pan over medium heat. Add the chopped onion and cook until soft and translucent. Add carrots, celery, and bell pepper. Cook for several minutes, stirring often, until the vegetables soften and release their sweetness.
Add garlic and cook briefly until fragrant. Add the ground meat and cook until browned, breaking it up well so it mixes evenly with the vegetables.
Stir in tomato paste and let it cook for a minute to deepen the flavor. Add crushed tomatoes, water or broth, salt, pepper, paprika, oregano, basil, bay leaf, and sugar if using. Stir well.
If using extra vegetables like zucchini, mushrooms, or spinach, add them now. Reduce heat to low and let the sauce simmer for at least 30 minutes, stirring occasionally. The longer it simmers, the better it tastes.
Remove the bay leaf before serving. Taste and adjust seasoning.
Serve the spaghetti topped generously with the vegetable-packed meat sauce. Add grated cheese if desired.
What was usually served on the side in vegetable-first households
Steamed green beans with butter
Simple garden salad with tomatoes and cucumbers
Sautéed zucchini or squash
Cooked carrots or peas
This kind of spaghetti meal was never just carbs. It was balanced, filling, and full of vegetables hidden right in the sauce, exactly how many of us grew up eating it.