It’s the middle of the week. It’s hot outside. Who wants to spend the evening cooking? Well, as much as I love to cook, even I don’t care to spend weeknights slaving and sweating over a hot stove! On days like this, I usually go for the simple but filling meals. Spaghetti’s always a good choice, but I also have to get rid of all those veggies sitting in my fridge…

If you’re like me, you grocery shop on the weekends, probably buy more produce than you know what to do with, and you’re left with over-ripe fruits and veggies come Thursday and Friday. Ok, so we have all these dilemmas and only one meal to cook. Let’s find a spaghetti recipe that covers all the bases, like Reeni’s Fuhgettaboutit Meat Sauce.

Simple? Yes! Tasty? Yes again. And guess what else? I was able to use most of this week’s veggies in the sauce. I cloned the recipe and threw in a few extra veggies, I also added tomato sauce instead of paste because I didn’t have the latter. The nice bag of baby spinach that needed to be used up? I threw that in, along with a can of olives for extra flavor. Don’t forget to chop up and add the tomato that’s about to go green, because this is spaghetti after all! Now instead of spaghetti and meat sauce, you’ll be enjoying spaghetti and veggie meat sauce!

So many food groups in one meal, that’s the way to do it when you’re short on time and energy!