Wheat-less Wednesday – Rainbow Pasta Sauce

Ingredients:

• 1 jar crushed tomatoes
• 1 medium onion
• 6 cloves garlic
• 1 large carrot
• 1 yellow bell pepper, diced
• 1/2 cup button mushrooms, diced
• 1 Italian sausage, cooked, diced
• 4 leaves dino kale, diced
• Dried oregano
• Dried basil
• Salt and red pepper to taste
• Olive oil

 Instructions:

1. Mince onion, garlic, and carrot. Heat a large saucepan on medium-high and add 1/4 cup olive oil.
2. When oil is hot, add in minced vegetables and sauté until onions become translucent.
3. Add 1 tsp oregano, bell pepper, mushrooms, and sausage to the pan. Cook, stirring frequently for 3-4 minutes.
4. Turn heat to low, add kale to the pan and stir frequently, until kale begins to soften and wilt.
5. Add crushed tomatoes 1 Tbsp. basil, and 2 tsp. oregano to saucepan. Mix everything in pan together and simmer for 10-15 minutes or until sauce begins to bubble. Stir, and simmer for 5-10 more minutes.
6. Add salt, red pepper, and more oregano or basil to taste.
7. Serve over brown rice noodles, quinoa noodles, spaghetti squash, or other grain-free pasta.