I like thick spaghetti sauce that will stand a spoon.
I made a great spaghetti sauce this morning, and it’s been simmering for several hours. The pasta is cooking as I write, and I can’t wait to dive into a big plate of spaghetti! While the noodles are piping hot, I’ll top them with shredded mozzarella. Then I’ll spoon on a generous amount of sauce, and sprinkle parmesan cheese on that. Yum! This is an entire meal in itself, with a starch, veggies, a meat, and cheeses.
We like garlic – a lot! You might not want to add as much garlic to this recipe as I do. You might, however, want to add more basil and/or oregano.
Holle’s Chunky Spaghetti Sauce recipe
What you’ll need:
- 2 pounds lean ground beef
- 1 cup diced onions
- 1 cup diced green bell pepper
- Olive oil
- 1 small carton fresh mushrooms, chopped
- 2 cans tomato sauce
- 1 can tomato paste
- 1 cup diced fresh Roma tomatoes, seeds removed
- 1 cup chunky salsa
- 3 tablespoons sugar
- 1 tablespoon fresh basil, chopped
- 1 tablespoon minced garlic
- 1 teaspoon dried oregano
- Salt and pepper
Directions: Cook ground beef, onions, and bell pepper in a Dutch oven until done. Pour into a colander to drain.
Drizzle olive oil in pan and sauté mushrooms until soft.
Pour remaining ingredients into Dutch oven. Add beef, onions, and mushrooms. Place lid on pot and simmer for at least one hour, stirring occasionally. If you want an even thicker sauce, simmer uncovered.