How To Make Natural Veggie Chunky Meat Sauce
Perfect to serve over spaghetti, this chunky meat sauce is loaded with lots of veggies and tender ground beef, simmered for 2 hours to get the best flavor!
Place the chopped plum tomatoes in a food processor. Pulse until pureed, then transfer to a Dutch oven over medium heat.
Add the vegetable stock, green bell peppers, tomato paste, mushrooms, vinegar, and oil. Bring to a boil, reduce the heat and simmer for 1½ to 2 hours until saucy.
Heat a large skillet over medium-high heat. Cook and stir the ground beef in the hot skillet for 5 to 7 minutes until browned and crumbly. Drain and discard grease. Transfer the cooked beef to the Dutch oven.
Place the onion, parsley, shallot, garlic, habanero peppers, Italian seasoning, fennel seeds, sugar, and basil into the Dutch oven.
Cover and continue to simmer for 12 to 15 minutes more until the vegetables are tender.
Serve warm over spaghetti, and enjoy!
For a full vegan sauce, the beef can be eliminated.
- Calories: 167.37kcal
- Fat: 8.11g
- Saturated Fat: 1.75g
- Trans Fat: 0.11g
- Monounsaturated Fat: 5.19g
- Polyunsaturated Fat: 0.87g
- Carbohydrates: 13.27g
- Fiber: 3.53g
- Sugar: 6.93g
- Protein: 12.64g
- Cholesterol: 28.58mg
- Sodium: 185.33mg
- Calcium: 59.71mg
- Potassium: 723.46mg
- Iron: 3.16mg
- Vitamin A: 80.95µg
- Vitamin C: 62.33mg
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