Bayys Natural Veggie Chunky Meat Sauce Recipes

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CHUNKY VEGETABLE SAUCE



Chunky Vegetable Sauce image

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Number Of Ingredients 0

Steps:

  • Finely chop 4 shallots, 1 carrot and 1 celery stalk. Saute in a skillet over medium heat with 2 tablespoons butter and 2 thyme sprigs, about 6 minutes. Add 1/3 cup white wine and boil until evaporated, then add 4 cups Perfect Marinara Sauce (see Cook's Note) and cook 3 minutes. Stir in 1 tablespoon butter and season with salt and pepper. Toss with pappardelle.
  • Photograph Kang Kim

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

BAYY'S NATURAL VEGGIE CHUNKY MEAT SAUCE



Bayy's Natural Veggie Chunky Meat Sauce image

A healthy clean vegetable chunky meat sauce. Made from scratch and simmered low for 2 hours. Full of antioxidants, vitamins and minerals. Serve over spaghetti.

Provided by Gimme that Recipe by Bayyinah

Categories     Tomato Pasta Sauce

Time 2h32m

Yield 10

Number Of Ingredients 17

12 fresh red plum tomatoes, chopped
1 cup vegetable stock
2 green bell peppers, chopped
1 (6 ounce) can tomato paste
8 small mushrooms, chopped
¼ cup distilled white vinegar
¼ cup olive oil
1 pound lean ground beef
1 large onion, chopped
1 bunch fresh parsley, chopped
1 shallot, chopped
9 cloves garlic, minced
2 habanero peppers, chopped
2 tablespoons Italian seasoning
2 teaspoons fennel seeds
1 teaspoon white sugar
3 leaves fresh basil, chopped

Steps:

  • Place chopped plum tomatoes in a food processor; pulse until pureed. Transfer to a Dutch oven over medium heat. Add vegetable stock, green bell peppers, tomato paste, mushrooms, vinegar, and oil. Bring to a boil; reduce heat and simmer until saucy, 1 1/2 to 2 hours.
  • Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer cooked beef to the Dutch oven.
  • Place onion, parsley, shallot, garlic, habanero peppers, Italian seasoning, fennel seeds, sugar, and basil into the Dutch oven. Cover and continue to simmer until vegetables are tender, 12 to 15 minutes more.

Nutrition Facts : Calories 194.5 calories, Carbohydrate 12.8 g, Cholesterol 31.6 mg, Fat 11.5 g, Fiber 3.3 g, Protein 11.6 g, SaturatedFat 3 g, Sodium 218.8 mg, Sugar 6.4 g

VEGETARIAN "MEAT" SAUCE RECIPE BY TASTY



Vegetarian

Here's what you need: cremini mushroom, white onion, oil, salt, pepper, garlic, dried oregano, tomato paste, crushed tomato, vegetable broth, chickpeas, fresh basil

Provided by Joey Firoben

Categories     Dinner

Yield 8 servings

Number Of Ingredients 12

10 oz cremini mushroom
1 white onion
2 tablespoons oil
salt, to taste
pepper, to taste
4 cloves garlic, minced
1 ½ teaspoons dried oregano
¼ cup tomato paste
28 oz crushed tomato, 1 can
2 cups vegetable broth
15 oz chickpeas, 1 can, drained
fresh basil, for garnish

Steps:

  • In a food processor, pulse the mushrooms and onions until broken into uniformly fine pieces, about 10 pulses, scraping down the sides of the bowl as needed.
  • Heat the oil in a large skillet set over medium-high heat.
  • Pour the mushrooms and onions into the skillet and season with salt and pepper. Sauté until the veggies have released moisture and softened, about 8 minutes.
  • Add the garlic and oregano. Sauté until fragrant, about 30 seconds.
  • Push the veggies to the sides of the pan and add the tomato paste, slowly mixing in the veggies from the side until a uniform paste has formed.
  • Add the crushed tomatoes and stir until well combined and thick.
  • Add the vegetable stock and stir until the sauce has thickened slightly. Reduce the heat to medium-low if it is bubbling and popping too much.
  • While the sauce simmers, place the chickpeas in the food processor and pulse until broken into fine pieces, about 10 pulses.
  • Pour the chickpeas into a fine mesh strainer and submerge in a medium bowl filled with water.
  • Shake the strainer for 1 minute to remove starches from the chickpeas. You'll know when to remove the strainer when the water has become very cloudy from the starches.
  • Transfer the chickpeas to the sauce and stir for at least 1 minute to give the chickpeas time to cook.
  • Use the sauce as desired for pasta, veggie noodles, calzones, etc..
  • Enjoy!

Nutrition Facts : Calories 371 calories, Carbohydrate 39 grams, Fat 20 grams, Fiber 6 grams, Protein 7 grams, Sugar 13 grams

CHUNKY TOMATO SOUP/SAUCE



Chunky Tomato Soup/Sauce image

This is a lower calorie soup I created from what I had on hand. It can be heated with added milk or thinned with water. I have just discovered this is actually really good as a sauce.

Provided by kit in NO

Categories     Vegetable

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 16

2 tablespoons olive oil
1/2 cup parsnip, diced
1/2 cup celery, diced
1 cup carrot, diced
1 cup onion, diced
4 garlic cloves, minced
2 bay leaves
2 tablespoons dried parsley
2 tablespoons dried basil
2 teaspoons dried oregano
2 (14 1/2 ounce) cans tomato puree, undrained
1 (14 1/2 ounce) can diced tomatoes, undrained
7 cups water
1/2 cup red wine
1 beef bouillon cube
2 tablespoons brown sugar

Steps:

  • Heat the oil over medium heat in a large, heavy soup pot and add vegetables, garlic and dried herbs.
  • Sauté until wilted (about 10 minutes).
  • Add tomato products, water, wine, bouillon cube and sugar.
  • Cover and cook for about 20 minutes (until boiling).
  • Lower heat, uncover, remover bay leaves, and puree using an immersion blender being careful not to splatter and burn yourself.
  • I like mine chunky, so I leave some chunks.
  • Taste and correct seasoning (sugar, salt and pepper), if necessary.
  • Substitute vegetable bouillon for beef for vegan recipe.
  • Serve hot.

Nutrition Facts : Calories 132.7, Fat 3.9, SaturatedFat 0.6, Cholesterol 0.1, Sodium 186.8, Carbohydrate 21.4, Fiber 4.3, Sugar 12.1, Protein 3.1

CHUNKY CROCK POT TOMATO SAUCE



Chunky Crock Pot Tomato Sauce image

The secret to good spaghetti sauce is, in my opinion, cooking it very slowly and for a long time. Using a crock pot is the perfect solution! This sauce is great because of all the nutritious vegetables in it, and because it is versatile. I make it without the ground beef for meatless Fridays, with the beef at other times. We pour it over pasta, serve it with spaghetti squash in the fall, or spread it on pita bread to make "pita pizza." All quantities are approximate, so don't be afraid to play around with the ingredients a little.

Provided by CatlingMex

Categories     Vegetable

Time 4h

Yield 6 serving(s)

Number Of Ingredients 12

4 cups tomato paste
1 (15 ounce) can whole tomatoes, cut up
1 cup chopped fresh zucchini
1 cup chopped fresh mushrooms
2/3 cup grated carrot
1/4 cup minced green pepper
1/4 cup minced onion
2 garlic cloves, minced
1/2 teaspoon ground oregano
1 bay leaf
salt and pepper
2/3 lb ground beef (optional)

Steps:

  • If using the ground beef, brown it, then drain off the excess grease.
  • Combine all ingredients in the crock pot.
  • Cover and cook on high for about 4 hours.
  • Check the consistency an hour before it is done; if it's too thick, add a little water, and if it's too watery, leave the lid off so that it can reduce somewhat.
  • For Vegetarian/Vegan omit the ground beef or use a Vegetarian/Vegan ground meat sub.

Nutrition Facts : Calories 173.9, Fat 1.1, SaturatedFat 0.2, Sodium 1395.4, Carbohydrate 39.7, Fiber 9.8, Sugar 24.8, Protein 9.1

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