Go Back
–+ servings
Finished vodka sauce with hidden vegetables in a glass jar, garnished and photographed from above
Print

Creamy Homemade Vodka Sauce (With Hidden Veggies)

This creamy homemade vodka sauce is rich, flavorful, and secretly packed with veggies. Zucchini and carrot blend right into the tomato base for added nutrients, while cottage cheese creates a velvety, high-protein finish — all with no added sugar. Made in a big batch and freezer-friendly, it’s perfect for easy pasta dinners, baked dishes, or meal prep.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 2.5 - 3 quarts (total)
Author Rachael DeVaux

Ingredients

For the Meat:

  • 1 tablespoon olive oil
  • 1 pound ground pork Italian sausage (casings removed)
  • 1 pound lean grass-fed ground beef (90/10)
  • 1 teaspoon kosher salt
  • Freshly cracked black pepper

For the Sauce:

  • 2 cups diced yellow onion (about 1 large onion)
  • 2 cups diced zucchini (about 1 medium zucchini)
  • 1 cup diced carrot (about 1 large carrot)
  • 6 cloves garlic minced
  • 2 teaspoons dried oregano
  • 2 teaspoons fresh thyme leaves
  • 1 teaspoon kosher salt
  • 1 teaspoon crushed red pepper flakes (optional)
  • 1 6 oz. can tomato paste
  • 2 tablespoons red wine vinegar
  • 1 28 oz. can whole peeled tomatoes
  • 1 cup beef bone broth (I like Kettle & Fire)
  • 1 cup whole milk lactose-free cottage cheese (I like Good Culture)
  • ½ cup julienned fresh basil

Instructions

For the Meat:

  • In a large stockpot or Dutch oven, heat the olive oil over medium-high heat.
  • Once hot, add the sausage and the ground beef. Season with salt and pepper. Let the meat sear, undisturbed, for 4 minutes before stirring, breaking the chunks up with a wooden spoon. Continue to cook until the meat has browned and is cooked through, about 4 to 6 more minutes.
  • Using a slotted spoon, remove the meat from the pot and set aside. If you have a lot of juice and grease in the pan, drain it off until 2 tablespoons remain. If the pan is dry at all, add 1 tablespoon of olive oil.

For the Sauce:

  • Turn the heat down to medium. Add the onion, zucchini, and carrot to the pot. Stir to combine and cook, stirring occasionally, until the veggies are translucent, about 8 minutes.
  • Season with dried oregano, fresh thyme, salt, pepper flakes (if using), and pepper. Add the tomato paste and stir to combine. Cook, allowing the tomato paste to melt into the veggies and stirring intermittently, about 5 minutes.
  • Add the red wine vinegar and stir, picking up any browned bits. Cook for one minute.
  • Add in the tomatoes and bone broth. Stir to combine and bring to a low boil.
  • Reduce the heat to medium-low, allowing the sauce to simmer, uncovered, for 10 to 15 minutes. The sauce will slightly reduce. Remove from the heat.
  • Add the cottage cheese directly to the pot. Using an immersion blender, blend the sauce until it is mostly smooth. (You can also do this in a high-speed blender, but you must wait for the sauce to cool down considerably, or it will spill when blending.)
  • Add the meat and the juices back to the pot. Turn the heat back to low and allow the sauce to cook for about 5 more minutes, allowing the flavors to really meld. Finish with fresh basil.

To Store:

  • Allow the sauce to cool entirely before transferring to quart-sized containers. Leave about a centimeter of space between the sauce and the top of the container. Top with the lids and transfer to the freezer.
    The sauce will last up to 5 months in the freezer, and about 1 week in the fridge.

Notes

Recipe Swaps & Substitutions:
  • Meat: You can use all ground beef or all Italian sausage if preferred, or substitute ground turkey or chicken for a lighter option (just be sure to season well).
  • Cottage cheese: Whole milk cottage cheese gives the creamiest texture, but ricotta cheese works as a close substitute. Greek yogurt can be used in a pinch, though it will add a bit more tang.
  • Zucchini & carrot: Feel free to swap in other mild vegetables like yellow squash, cauliflower, or even extra onion — once blended, the sauce will stay smooth and flavorful.
  • Bone broth: Any broth or stock will work here, including chicken or vegetable broth, depending on what you have on hand.
  • Red wine vinegar: Apple cider vinegar or balsamic vinegar can be used instead; balsamic will add a slightly sweeter note.
  • Fresh herbs: If you don’t have fresh thyme or basil, dried herbs can be used — just reduce the amount by about half.
  • Heat level: Crushed red pepper flakes are optional and can be adjusted up or down, or omitted entirely for a milder sauce.