Sneaky Mama Sauce – Revised!

Jul 15th

Nonna + Sneaky Mama = delicious pizza/pasta sauce that’s got lots of hidden veggies!

One of the easiest way to sneak veggies into our kids’ food is through pasta & pizza sauce. This delicious sauce has carrots, spinach, tomatoes, peppers, beets and kale – But you can add ANY veggie and even some fruit to the mix. I’ve added beets to make the sauce a brighter red. Sometimes the green veggies can make the sauce slightly brownish. The fresh herbs are basil and parsley, and dried oregano. The onion and garlic make it taste authentic and add cold-fighting properties.
The best part? It looks and tastes JUST like real pizza/pasta sauce. Even though the kids see the veggies going in, they can’t taste the difference… so they gobble up their veggies… and ask for more :)

Make sure you follow the instructions below, and keep all little hands safe from hot & sharp surfaces!


(Vegan, Nut Free, Gluten & Wheat Free)


  • 2 cans crushed tomatoes
  • 2 carrots cleaned and cut
  • 1 red bell pepper – seeded and cut
  • 1 large red beet (or two small) – cleaned and skin removed
  • 2 cups baby spinach
  • 1/2 cup of baby kale
  • 1 chopped onion (vidalia or sweet onion tastes best)
  • 3 tablespoons of each (fresh) basil & parsley leaves
  • 2 tablespoon of dried oregano
  • 4 cloves of garlic pressed
  • 2 teaspoons sugar
  • 2 teaspoons of salt
  • 2 tablespoon good olive oil

Tools Needed:

  • Food processor
  • Cutting board
  • Child safe knives
  • Spatula
  • Measuring cups & spoons
  • Small bowl
  • Large sauce pot

Be safe! Keep little hands away from all sharp objects, like the food processor blade… and hot surfaces like the stove!

Step 1: Place cut carrots, beets and red pepper in the large sauce pot. Fill pot with water until the veggies are JUST covered. Bring to a boil, then cover pot and reduce heat to medium. Veggies will steam/boil for 10 – 15 minutes until soft.


Step 2: Uncover pot and remove from heat. Leave veggies in the steamed water (that’s where a lot the nutrients are). Let cool to room temperature.

Step 3: Blend spinach, kale leaves, cooked veggies WITH water from the pot, salt, sugar, oregano, basil and parsley, in a food processor.

Step 4: ADULT: heat olive oil in saucepan over medium heat. Add garlic and onion, and cook until brown. Remove from heat.

Step 5: Add 2 cans of crushed tomatoes, blended veggies, and warm on low-medium heat in a covered saucepan for 15 minutes until bubbling. Remove from heat and let cool.



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