Thick And Chunky Spaghetti Sauce Recipes

CHUNKY ITALIAN SPAGHETTI SAUCE

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.

CHUNKY SPAGHETTI SAUCE

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.

HOMEMADE CHUNKY SPAGHETTI SAUCE

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.

THICK AND CHUNKY SPAGHETTI SAUCE

Steps:

• Date: Tue, 12 Mar 96 6:01:52 EST submitted by: [email protected] (Sonya Schwedes, Davis, Ca) This recipe is a guaranteed winner. No more bottled spaghetti sauce! As soon as the basic ingredients are down, this sauce can be made in large batches to be frozen for later. NOTE: The quantities of herbs and spices can be varied, depending on taste. I usually measure them by estimation (i.e. no measuring spoons). Brown sausages until firm. Remove from heat and slice into inch-wide pieces. Brown ground meat. Drain. Add, in this order, tomato paste, sauce, and whole tomatoes with juice to meats. Throw in herbs and spices. Stir. If sauce is too thick, add up to 1 1/2 cups of water. Cook 30 min. to two hours. The sauce gets better the longer it cooks. Prepare spaghetti. When noodles are ready, top with sauce & parmesan cheese. DAVE RECIPEINTERNET LIST SERVER RECIPE ARCHIVE - 12 MARCH 1996 From the RECIPEinternet: Recipes from Around the World recipe list. Downloaded from G Internet, G Internet.

THICK & CHUNKY TOMATO SAUCE WITH VEGGIES (CROCK POT)

Steps:

• Heat oil in a large deep heavy bottom pot over medium high heat.
• Add next 7 ingredients and saute till almost tender about 10 minutes stirring frequently.
• Transfer to a large crock pot add tomatoes, dried seasoning, sugar, salt, and pepper.
• Cook for 5-6 hours on high stirring ever so often.
• If it starts to stick to bottom turn to low or finish by adding the fresh herbs.
• If you`re not around to stir cook on low till desired thickness.

LESLIE'S THICK & CHUNKY SPAGHETTI SAUCE

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!