Garden Vegetable Spaghetti

Today is a rainy June day.  We took a break from most all productive activities and enjoyed a semi-lazy day at home. 

Sweet Harold requested spaghetti for a late lunch and I decided it was the perfect afternoon to use up some of those vegetables in the fridge that didn't have much time left.

Y'all know that spaghetti is probably one of my most favorite foods and this batch of sauce was guilt free due to all the veggies incorporated.  It's a thick and chunky sauce and it satisfied his craving.

1 lb. ground beef (93/7%)

1 large yellow onion chopped

1 large green bell pepper, seeded and chopped

1 medium yellow squash, chopped

1 medium zucchini, chopped

1 T. minced garlic

1 - 14.5 oz. can tomato sauce

1 - 14.5 oz. can diced tomatoes

1 - 6 oz. can tomato paste

1 - 2 T. dried Italian seasoning

salt and pepper to taste

garnish:  Parmesan cheese and fresh basil

In a 3 - 4 quart Dutch oven, brown the ground beef over medium heat, breaking up with a wooden spoon.

When browned, add in onions, bell pepper, squash, and zucchini along with the garlic.  

Let cook for a 3 - 5 minutes and then add tomato sauce, diced tomatoes, and tomato paste with Italian seasoning.

Lower heat to low and let simmer for 30 - 40 minutes until vegetables are cooked through.  Stir as needed to keep from sticking.

Serve over cooked pasta and top with Parmesan and fresh basil.