When I make my spaghetti sauce which calls for 10 pounds of meat to make 12-14 qts of sauce, I do one of two things.
1: after browning the meat, I put in the food processer and mince it. Then add it to the rest of the ingredients. There are no big chunks of meat and it thickens the sauce nicely. If it too thick for your liking you can either cut back on the meat or add more tomatoes, sauce or water.
2: Cut the amount of meat in half and cook up one or two pounds of lentils. Add lentils to the sauce. As they cook more with the sauce they will break up and no one will know they are in there. This cuts the fat in half but keeps the protein.
For picky veggies eaters. You can cook up some zucchini, carrots or what every veggies you prefer, puree and add to sauce. No one will ever know. I once tried to add green peppers but the kids thought it made it taste like chili.
Since our family doesn’t eat pork, I add some fennel seeds to give it that Italian sausage flavor.
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