Homemade Spaghetti-Os?

Ingredients
2 tablespoons olive oil
2 cups carrots, peeled and diced
2 cups onion, diced
2 cups red bell pepper, diced
2 cups zucchini, diced
4-6 cloves garlic, minced
8 cups tomatoes, seeded and diced
1 pound ground beef
Kosher salt and freshly ground black pepper

Instructions
1. Heat oil in large pot or Dutch oven over medium-low heat.  Add carrots, onion, bell pepper, zucchini, and garlic.  Cook, stirring occasionally, until tender, about 15 to 20 minutes.  Add tomatoes and stir to combine.  Cook, partially covered, about 30 minutes. 

2. Once tomatoes are soft and have begun to cook down, puree with immersion blender to desired consistency.  (I pureed mine completely.)  Bring sauce to simmer over medium-high heat and cook, uncovered, about 20 to 30 minutes. 

3. Meanwhile, cook beef in skillet over medium heat until cooked through.  Drain and add to sauce.  Season to taste with salt and pepper. 

Comments
This recipe is from My Kitchen Addiction.  It makes quite a lot of sauce, enough for about three pounds of pasta.  We had leftovers for days and they were all super delicious.  This is a nice, vegetable-rich pasta sauce, it doesn’t have a super heavy tomato base. 

My vague memory of Spaghetti-Os is overcooked pasta swimming in thin ketchup and this recipe is nothing at all like that.  Thank goodness!