My question is this: How do I prepare the veggies in order to puree them? Steam them?
Or, since I don’t like cooked tomato chunks, should I just toss in the veggies at the beginning of the slow-cooking process and puree the whole mess at some point? If I do that, at what point in the process would I do it? Because I’d still like some onion chunks, so I'd have to add them later, and I’d need to add the ground meat early enough to get the sauce flavors into the meat.
The potential veggies in question are broccoli, carrots, spinach, green or yellow peppers, and squash (not sure what kind—thoughts?).
Suggestions for other are welcome as well. Thanks!