Instead of adding sugar to your spaghetti sauce to cut the acidity of the tomatoes, steam some carrots until they are soft, then give them a whirl in the food processor till they're smooth. They're add some sweetness to your sauce for fewer calories and more nutrition!
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I have a hard time getting my son to eat his vegetables. So (and I'm stealing this idea from Bearno's spaghetti sauce) I microplane some carrots into spaghetti sauce. He can't tell it's there (what kid doesn't love pasta?) and gets an extra serving of veggies!
We were eating at Bearno's and I noticed there were bits of carrot in the marinara. With the microplane they are smaller, but you can get more in there and because of the color of the sauce the kids can't tell.
I found out that grocery stores prey on people stopping at the grocery store for say milk and eggs. Have you ever noticed the milk section is at the back of the store so you have to go down at least one isle to get to the milk.
This is so you will see the end caps and see maybe one thing on sale like say spaghetti sauce, but there will also be mushrooms, garlic bread and pasta on the end cap. The customer then thinks that would be good for dinner and buys all of those items and only really saved on the spaghetti sauce.
To remove the acid from spaghetti sauce, simmer on the stove and put a big carrot in there. It will soak up the acid perfectly! (My mom taught me this when she made her sauce from scratch, but it works for pre-made sauces, too.)
Use a regular carrot...not baby carrots.
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