Chunky Spaghetti Sauce Recipes

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CHUNKY GARDEN VEGETABLE SPAGHETTI SAUCE



Chunky Garden Vegetable Spaghetti Sauce image

Provided by A Kitchen Addiction

Categories     Condiments

Number Of Ingredients 13

1/4 Cup olive oil
1 Cup onion, coarsely chopped
6 garlic cloves, minced
1 Cup carrots, coarsely chopped
1 Cup green pepper, coarsely chopped
1 Cup yellow summer squash, finely sliced and quartered
10 Cups tomatoes, washed and cut into chunks
1 Tablespoon salt
1 1/2 teaspoons black pepper
2 teaspoons dried parsley flakes
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme

Steps:

  • In a large saucepan or medium stock pot, heat olive oil over medium heat for two minutes. Add in the onion, garlic, carrots, green pepper, and summer squash. Cook until onions turn translucent and vegetables start to soften, about 5-8 minutes, stirring occasionally.
  • Increase temperature to medium-high. Add tomatoes and spices. Stir to combine. Bring mixture to a boil stirring occasionally. When sauce reaches a boil, reduce heat to medium-low and allow to simmer for 2 to 2 1/2 hours. The longer you let it simmer the fewer chunks there will be. Stir occasionally to prevent any sticking to the bottom of the pan.
  • Remove from heat.
  • Use sauce immediately or allow to cool completely before transferring sauce to freezer safe containers. Keep a container in the refrigerator for up to two weeks if you want to use the sauce shortly. Store the rest in the freezer.

Nutrition Facts : Calories 58 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 3 grams fat, Fiber 2 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 363 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

CHUNKY SPAGHETTI SAUCE



Chunky Spaghetti Sauce image

When your hungry clan requests, "Spaghetti, please!", you'll be happy to oblige with this simple savory sauce. It proves appetizingly that homemade spaghetti sauce doesn't have to simmer all day in order to be hearty and delicious.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 9

1 pound bulk Italian sausage
1 to 2 medium green peppers, julienned
1/2 medium onion, chopped
1 garlic clove, minced
2 cans (14-1/2 ounces each) Italian stewed tomatoes
1/4 cup tomato paste
1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
1-1/2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
Hot cooked pasta

Steps:

  • Brown sausage in a large saucepan; drain. Add green peppers, onion and garlic; cook until tender, about 5 minutes. Add tomatoes, tomato paste, oregano and basil; simmer, uncovered, for 10-15 minutes. Serve over pasta.

Nutrition Facts : Calories 441 calories, Fat 16g fat (5g saturated fat), Cholesterol 45mg cholesterol, Sodium 891mg sodium, Carbohydrate 55g carbohydrate (12g sugars, Fiber 6g fiber), Protein 20g protein.

HOMEMADE CHUNKY SPAGHETTI SAUCE



Homemade Chunky Spaghetti Sauce image

We used to have this incredible Russian restaurant here and they used to make something similar to this. I decided when they went out of business that I would try to replicate one of their fabulous dishes. You may add or subtract any of the veggie ingredients to you liking. It seems to be if you add more veggies of various kinds, you may get a pasta primavera, without the tomato paste.

Provided by puravida711

Categories     Sauces

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 11

1/2-1 lb linguine
2 (14 ounce) cans diced tomatoes (you may choose whatever flavor, I like to use garlic and onion or mushroom and garlic or basil, garl)
1 green pepper
1 (8 ounce) can of medium black olives
1 medium sweet onion
olive oil, just enough to cover the pan
1 lb fresh mushrooms (or more)
1 zucchini (optional)
jalapenos (optional) or red pepper (optional)
1 -2 pinch dried basil or 1 -2 pinch fresh basil
vegan butter, you may add this when you are cooking your onions in addition to the olive oil, it gives the sauce a

Steps:

  • Get a skillet deep enough to hold the contents and the liquid of the sauce. Remember that the veggies will cook down so you need not use a pot unless you are doubling the recipe
  • Quarter your mushrooms.
  • Use about ½ a green pepper. You may use more or less depending on your taste for green pepper.
  • Chunk the onion. Kind of like strips then cut the strips in half. This gives the sauce a great flavor.
  • Heat your pan and add the olive oil. Make sure that the olive oil covers the bottom of the pan.
  • Add your onion and sauté until they are almost clear.
  • Add your green pepper and sauté until they are almost soft.
  • Add your mushrooms and sauté until they are almost soft.
  • If you are using zucchini, add now. This will take awhile to cook down so be patient.
  • At this point you may need to add more oil or butter.
  • When your veggies are at a good constancy, add 1-2 cans of diced tomatoes, 2 cans of sliced black olives, 2 pinches of dried basil, and the jalapeno or red pepper if you chose to use.
  • Cover and let simmer for 30-45 minutes on low.
  • Start cooking linguine
  • By the time the linguine is done, so should be your sauce.
  • Drain and serve linguine and cover with sauce.

CHUNKY ITALIAN SPAGHETTI SAUCE



Chunky Italian Spaghetti Sauce image

Zesty traditional spaghetti sauce.

Provided by Soulfood

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 45m

Yield 6

Number Of Ingredients 9

2 (16 ounce) cans diced tomatoes
2 (15 ounce) cans tomato sauce
1 tablespoon garlic powder
2 teaspoons white sugar
2 teaspoons dried parsley
½ teaspoon salt
¼ teaspoon dried oregano
¼ teaspoon dried basil
¼ teaspoon ground black pepper

Steps:

  • Combine diced tomatoes, tomato sauce, garlic powder, sugar, parsley, salt, oregano, basil, and pepper in a saucepan; bring to a boil. Lower heat to medium-low, cover saucepan, and simmer until flavors blend, about 30 minutes.

Nutrition Facts : Calories 75.8 calories, Carbohydrate 15.1 g, Fat 0.3 g, Fiber 3.5 g, Protein 3.4 g, Sodium 1166.3 mg, Sugar 11.1 g

CHUNKY SPAGHETTI SAUCE



Chunky Spaghetti Sauce image

A thick spaghetti sauce ..you can vary the types of meat (ground pork, turkey, chicken ,beef or a combination of these), and you can use any veggies of your choice to add to the sauce but just be sure that they are chopped finely.

Provided by Ranikabani

Categories     Sauces

Time 1h30m

Yield 20 serving(s)

Number Of Ingredients 11

3 lbs lean ground beef
2 onions, chopped finely (you can vary the type of onion)
3 (680 ml) cans spaghetti sauce (any variety or flavour)
2 green peppers, chopped finely
2 red sweet peppers, chopped finely
6 -8 stalks celery, chopped finely
1 1/2 cups mushrooms, chopped in chunks or sliced
2 cloves garlic, finely chopped
1 tablespoon dried thyme
salt and pepper
cayenne pepper (optional)

Steps:

  • Brown the meat and vegetables till the meat is no longer pink.
  • Don't add any water or oil.
  • The meat will give off its own liquids.
  • Add garlic, thyme and pepper.
  • Add spaghetti sauce.
  • Add salt to taste.
  • Cover and cook, stirring frequently and skimming off any grease that surfaces to the top.
  • Add cayenne pepper to taste if you want it spicy.
  • Serve over noodles and add parmesan cheese on top if you'd like.

Nutrition Facts : Calories 212.3, Fat 9.4, SaturatedFat 3.1, Cholesterol 44.2, Sodium 567, Carbohydrate 15.1, Fiber 1.4, Sugar 11, Protein 16.3

EASY CHUNKY TOMATO SAUCE



Easy Chunky Tomato Sauce image

This sauce can be used on pasta or pizza and spooned over vegetables, rice, or fish. It's perfect in our Vegetable Lasagna.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 45m

Yield Makes 6 cups

Number Of Ingredients 6

3 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, chopped (about 1 tablespoon)
Salt and freshly ground pepper
2 cans (28 ounces each) diced tomatoes
1/2 teaspoon dried thyme or Italian seasoning

Steps:

  • Heat oil in a large saucepan over medium heat. Add the onion, the garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and cook until softened, about 5 minutes.
  • Add the tomatoes with their juice and the thyme; simmer, stirring occasionally, until the sauce has thickened, 20 to 25 minutes.

CHUNKY PASTA SAUCE



Chunky Pasta Sauce image

Your kitchen will smell heavenly when it's time to dish up this hearty meal. With beef, pork and lots of veggies over pasta, this dish has it all. Add the extra 1/2 cup water if you want your sauce a bit thinner. -Christy Hinrichs of Parkville, Missouri

Provided by Taste of Home

Categories     Dinner

Time 6h25m

Yield 8 servings.

Number Of Ingredients 15

1 pound ground beef
1/2 pound ground pork
2 cans (28 ounces each) diced tomatoes, undrained
1/2 to 1 cup water
1 can (6 ounces) tomato paste
1 cup chopped carrots
1 medium onion, cut into wedges
1 medium sweet red pepper, cut into 1-inch pieces
2 tablespoons sugar
2 teaspoons minced garlic
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon pepper
Hot cooked bow tie pasta

Steps:

  • In a large skillet, cook beef and pork over medium heat until no longer pink; drain., Transfer to a 3-qt. slow cooker. Stir in the tomatoes, water, tomato paste, vegetables, sugar, garlic and seasonings. Cover and cook on low for 6-8 hours or until vegetables are tender. Serve with pasta.

Nutrition Facts : Fat 12 g fat (4 g saturated fat), Cholesterol 54 mg cholesterol, Sodium 621 mg sodium, Carbohydrate 52 g carbohydrate, Fiber 7 g fiber, Protein 24 g protein.

CHUNKY VEGETABLE SPAGHETTI



Chunky Vegetable Spaghetti image

You can have a veggie-packed, homemade spaghetti dinner on your table in just 15 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 6

Number Of Ingredients 14

1 package (16 oz) spaghetti
2 tablespoons olive or vegetable oil
2 medium zucchini, cut into 1/2-inch slices (2 cups)
2 medium carrots, thinly sliced (1 cup)
1 cup sliced fresh mushrooms
1 medium onion, diced (1/2 cup)
2 cloves garlic, finely chopped
2 medium tomatoes, seeded, cut into 1-inch pieces
1 jar (7 oz) roasted red peppers, drained, coarsely chopped
2 cups any variety tomato pasta sauce or Slow Cooker Spaghetti Sauce*
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup chopped fresh or 1 tablespoon dried basil leaves
Shredded or grated Parmesan cheese, if desired

Steps:

  • Cook and drain spaghetti as directed on package.
  • Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Add zucchini, carrots, mushrooms, onions and garlic; cook 5 to 7 minutes, stirring frequently, until vegetables are crisp-tender.
  • Stir in remaining ingredients except basil and cheese. Cook 3 to 5 minutes, stirring occasionally, until hot. Stir in basil. Serve sauce over spaghetti. Sprinkle with cheese. Makes about 5 1/2 cups sauce.

Nutrition Facts : Calories 470, Carbohydrate 84 g, Cholesterol 0 mg, Fat 1, Fiber 8 g, Protein 16 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 560 mg, Sugar 12 g, TransFat 0 g

LESLIE'S THICK & CHUNKY SPAGHETTI SAUCE



Leslie's Thick & Chunky Spaghetti Sauce image

When I first got married, I had never made spaghetti because my family didn't eat it. My husband made some sauce & had to leave, and told me to watch it. OK, so I went in & looked at it every once in awhile. He came home a couple hours later to a solid mass of sauce in the pan! He said "i asked you to watch it. Didn't you stir...

Provided by LESLIE TRYTHALL

Categories     Other Sauces

Time 45m

Number Of Ingredients 14

1 green bell pepper
1 red bell pepper
1 large onion
1 lb hot italian sausage or hamburge
8 oz sliced mushrooms. or more
2 can(s) tomato sauce(hunts)15 oz
1 can(s) tomato paste(hunts)12 oz
1 can(s) tomato paste(hunts) small
1 can(s) petite diced tomatoes
2 tsp minced garlic
1-2 Tbsp italian seasoning
1 tsp seasoning salt
1/2 tsp black pepper
garlic salt, to taste

Steps:

  • 1. Dice onions & peppers to your liking.( We like medium) Brown sausage or ground beef with peppers & onions over med high heat.(Peppers will still be crunchy) Drain if desired.( I ususally drain beef, & partially drain sausage.) Reduce to medium.
  • 2. Add all tomato sauce, then paste, stirring to blend.Add diced tomatoes.
  • 3. Add all seasonings& mushrooms. Cover. Allow to cook for 5-10 min. Stirring to avoid sticking.Reduce to med low. Stir occasionally. Taste. Add garlic salt if needed. Serve over pasta of your choice.
  • 4. This sauce can be eaten after 30 min., but tastes better if cooked longer. I make this in the morining before work, put the whole pot in fridge, Then pop it back on the stove when I get home to reheat slowly. Something about the sauce getting cold & reheating just makes it taste even better.
  • 5. I also use this sauce for baked ziti, chicken parmesean, manicotti & lasangna.
  • 6. Used this sauce from freezer to make Tammy Todd's skillet lasangna! So easy & so good!

CHUNKY HOMEMADE SPAGHETTI SAUCE



CHUNKY HOMEMADE SPAGHETTI SAUCE image

This recipe is being posted by special request for my daughter Briana. There are many versions of Homemade Spaghetti Sauce, this is mine, when you are not using freshly grown tomatoes from the garden. It is a great sauce full of flavor, & taste even better the next day. Food processor works well. The key is to cook the sauce...

Provided by Rose Mary Mogan

Categories     Other Sauces

Time 2h15m

Number Of Ingredients 17

3 can(s) diced tomatoes 14.5 oz. ea.
3 can(s) tomato paste 6 oz. ea.
6 clove garlic, minced or sliced thin
2 medium onions, chopped
1 large bell pepper, chopped
4 stalk(s) celery chopped
1 pkg dry italian salad dressing mix (optional)
1 Tbsp oregano, dried
1-1/2 c grated parmesan cheese
2 Tbsp firmly packed brown sugar
1/8 tsp red pepper flakes, optional
2 tsp coarse black pepper
1/4 tsp grated nutmeg
2 medium bay leaves
2 can(s) diced tomato cans water, or more as desired
salt to taste as desired
1 stick butter or margarine, or 1/2 cup olive oil

Steps:

  • 1. Prep and cut veggies into smaller portions.
  • 2. FOOD PROCESSOR WORKS WELL TO CHOP VEGGIES.
  • 3. Melt butter in large deep pot and then add in the chopped processed veggies. Cook about 8-10 minutes, until vegetables become translucent.
  • 4. These are the main ingredients for the sauce.
  • 5. Once the vegetables become translucent, add in the diced tomatoes, and the tomatoe paste. Then stir until the paste blends well into the diced tomato mixture. You may also add canned mushrooms if desired. My daughter does not care for them so I did not use any.
  • 6. Add in both diced tomato cans filled with water. Then add in the black pepper, pepper flakes and nutmeg,brown sugar, bay leaves, then stir till blended. Be sure to lower the heat and allow sauce to simmer. May add in the grated Parmesan cheese at this point, or wait until just before you are ready to serve. I like to allow the flavor of the cheese to blend together with the sauce. Bring sauce to a simmer, then lower heat, and allow to continue to cook on low heat.
  • 7. Continue to cook on low, taste and adjust seasoning if desired. I added in the precooked meat balls at this point and allowed to continue cooking. The longer you cook the sauce the more intensified the flavors become. Continue to stir often to prevent sauce from sticking. Serve sauce over your favorite pasta, and extra Parmesan cheese on the side with a salad and garlic Bread if desired.
  • 8. Here is the link for the tasty Garlic Bread that I like to serve with it www.justapinch.com/recipes/bread/savory-bread/garlic-lovers-garlic-bread-2.html?p=1

CHUNKY MARINARA SAUCE



Chunky Marinara Sauce image

You'll love this Marinara sauce! This is great with fried eggplant or meatballs. I'm sure you could add ground meat if you wanted to make a meat sauce.

Provided by CALEIGHSMOM

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato     Marinara

Time 35m

Yield 6

Number Of Ingredients 8

1 tablespoon olive oil
1 onion, chopped
1 clove garlic, chopped
1 (14.5 ounce) can peeled and diced tomatoes
1 (8 ounce) can tomato sauce
1 teaspoon white sugar
½ teaspoon dried oregano
¼ teaspoon salt

Steps:

  • Heat olive oil in a saucepan over medium-high heat. Add onion and garlic and cook 2 to 4 minutes until crisp-tender, stirring frequently.
  • Mix in diced tomatoes, tomato sauce, sugar, oregano and salt. Bring to a boil. Reduce heat to low and simmer 15 to 20 minutes or until flavors are blended, stirring frequently.

Nutrition Facts : Calories 54.3 calories, Carbohydrate 6.9 g, Fat 2.4 g, Fiber 1.4 g, Protein 1.3 g, SaturatedFat 0.3 g, Sodium 442.7 mg, Sugar 4.7 g

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