Tonight I made ravioli, which he loves, and I loaded up the marinara sauce with cooked carrots, and guess what- he wasnt the wiser.
I think the key was to add savory ingredients to the sauce, inorder to combat the sweetness of the half of pound of carrot I added.
I will say, even though I boiled the carrots and mashed them as much I could with the food processor, the sauce still was kinda clumpy. Next time I make it, I am going to make a meat sauce, and then the vegetables will be hidden better in the meat. However, Michael didnt say a word about the sauce, and ate two helpings.(:
1 jar prepared Marinara .99
2 minced garlic cloves .20
1/4 cup olive oil .25
4 medium carrots .30
1/2 onion diced .20
1 lb Ravioli $2.29
salt and pepper
Boil water in pot and add carrots, boil until soft
drain carrots and place them in food processor or blender, until completely creamy
Heat oil in skillet on low. add onion and cook until limp and glassy.
add garlic suate 10 minutes
add carrot to skillet and salt and pepper
saute all together 5 minutes
Transfer to sauce pot and add bottled marinara
Simmer on low for 45 minutes
boil noodles according to directions and top with sauce
add fresh parm