Spaghetti With Chunky Meat And Veggie Sauce Recipes

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

Ingredients

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.

HEARTY GARDEN SPAGHETTI

Hearty Garden Spaghetti image

My husband and I wanted a pleasing dish that didn't leave a ton of leftovers. My spaghetti with beef and fresh veggies is perfectly filling for four. -Wanda Quist, Loveland, Colorado

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

1 pound lean ground beef (90% lean)
1 small onion, finely chopped
1 medium sweet red pepper, finely chopped
1 medium zucchini, finely chopped
1/2 pound sliced fresh mushrooms
1 can (8 ounces) tomato sauce
2 teaspoons Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
8 ounces uncooked multigrain spaghetti
Grated Parmesan cheese, optional

Steps:

In a Dutch oven coated with cooking spray, cook beef, onion and red pepper over medium-high heat 5-7 minutes or until beef is no longer pink, breaking up beef into crumbles; drain., Add zucchini and mushrooms; cook 3-5 minutes longer or until tender. Stir in tomato sauce and seasonings; bring to a boil. Reduce heat; simmer, covered, 15 minutes to allow flavors to blend. Meanwhile, cook spaghetti according to package directions., Serve spaghetti with sauce and, if desired, cheese.

Nutrition Facts : Calories 432 calories, Fat 11g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 649mg sodium, Carbohydrate 48g carbohydrate (6g sugars, Fiber 7g fiber), Protein 36g protein. Diabetic Exchanges

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

Ingredients

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

SPAGHETTI WITH CHUNKY MEAT AND VEGGIE SAUCE

Spaghetti With Chunky Meat and Veggie Sauce image

Quick, really easy, and very tasty all-purpose sauce for pasta and lasgna; a great way to get kids to eat their veggies. Ground turkey or beef with carrots, green beans, mushrooms, onions and tomatoes.

Provided by littleturtle

Categories Sauces

Time 48m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 teaspoons olive oil
1/2 onion, finely diced (any variety)
3 garlic cloves, finely minced
1 carrot, peeled, halved lengthwise & sliced 1/4-inch thick
4 ounces Italian sausage or 4 ounces turkey sausage, casings removed & crumbled
10 ounces lean ground beef or 10 ounces lean ground turkey
1 (28 ounce) can crushed tomatoes in puree
2 teaspoons spaghetti sauce seasoning (Lawry's Original or Lawry's Extra Rich & Thick)
10 ounces penne or 10 ounces wagon-wheel pasta
1 cup frozen Italian cut green beans, thawed & drained
4 ounces mushrooms
2 tablespoons parmesan cheese, grated (to garnish)

Steps:

In a large dutch oven, heat the olive oil over medium low heat for 1 minute.
Add onions, garlic, and carrots, and saute, stirring frequently for 5 minutes (until carrots are tender and garlic and onion are just beginning to brown).
Push vegetables to one side of pan and add meat.
Raise heat to medium high and saute, stirring constantly, until browned on all sides (about 5 minutes); drain off excess fat.
Add tomato puree and spaghetti seasoning, mix well, and bring to a boil.
Reduce heat to low, cover and simmer for 15 minutes.
Cook pasta according to package directions.
Add beans and mushrooms to sauce, cover, and cook for another 5-7 minutes over low heat (until vegetables are tender).
Serve pasta topped with sauce and Parmesan cheese.

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