Spaghetti Marinara with Brown Rice Noodles

I like to throw whatever I can find in my spaghetti sauce, this is what I came up with tonight.



•1lb lean ground beef, turkey, bison or veggie ground round
•1 medium bell pepper, chopped
•1/2 medium zucchini, chopped
•2 celery sticks, chopped
•1/2 medium yellow onion, chopped
•1 large carrot, chopped
•1/2 cup broccoli, cut into mini pieces
•4 garlic cloves, minced
•1 small jalapeno, minced (optional)
•1 large can whole tomatoes
•1 jar of tomato sauce
•1 package of brown rice noodles (or noodles of choice)

Spices for me are endless but for this dish these are essential:

•2-3 Tbsp dried oregano
•1-2 tsp dried basil
•1-2 tsp Garlic powder
•Fresh ground pepper to taste

Feel free to add any other spices or veggies as you like.

First off you fry the ground meat of choice, drain off any excess fat.


While your meat is cooking,  chop up vegetables.


Once the meat is well done add the chopped veggies and spices.


Fry the mixture for about another 10 minutes or until vegetables are turning soft, they will cook more once sauce added.

I picked up some organic roma tomatoes and this pasta sauce as it has no added sugar. First time trying these brown rice noodles,  they were good.


Get your boiling pot of water for noodles of choice. Add tomatoes and tomato sauce to mixture, crush the whole tomatoes with hands into mixture.


Simmer on low for 15-20 minutes stirring occasionally, cook noodles according to package. Serves 6-8 (lots of leftovers).


Enjoy ♡


One thought on “Spaghetti Marinara with Brown Rice Noodles

  1. Definitely missing mushrooms!

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