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Now, ever since I have found wheat pasta at the supers here in town- we make noodles with marinara or bolognese at least once if not twice a week. We love it especially because of how many vegetables we have in the sauce but for how easy it is to reheat the next day or use in a new way. We love making french bread pizzas the next day!
Anyway. Another reason I love this recipe is because I hardly have to chop anything at all. With my hands in as bad of shape as they are I have come to LOVE and rely on my mini-chopper. First thing in is 1/2 to a whole clove of garlic- Once chopped I put a little a container with some butter to melt, the rest goes onto a little plate, next, the onion followed bell pepper.
I heat up a little oil in my skillet and and throw those all in with some salt, pepper and Pappy's. While those are getting soft and mixing together I blend up a head broccoli florets and then 3 carrots, I usually do not peel my carrots, just wash them up really well. and put those on the little plate. 
After the onions, garlic and pepper are soft add the ground beef, you could ground turkey or chicken but I have not tried that yet. Once the meat is pretty cooked, add the broccoli and carrots and mix together. If I had celery or squash I would have added it here. 
Then mini chop some tomatoes and throw those in with some tomato paste. At this point I usually add some cinnamon, Italian seasoning, red pepper flakes and 1/2 a chopped jalapeno. 
For the bread, we just mix the garlic into the butter and let it stand at room temp for a few minutes (here it melts within minutes) Cut the bread length wise, butter and grill until golden. We usually serve it with a simple salad and save any leftover salad for salad or sandwiches the next day.
I love this meal. And the kids love it and there is almost no limit to what you can do with it. I love having extra sauce to make french bread or bagel pizzas or lazagna. And now with the whole wheat pasta I do not feel nearly so bad.
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