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!
Serves:
Ingredients
- 12fresh red plum tomatoes,chopped
- 1cupvegetable stock
- 2green bell peppers,chopped
- 6oztomato paste,(1 can)
- 8small mushrooms,chopped
- ¼cupwhite vinegar,distilled
- ¼cupolive oil
- 1lblean-ground beef
- 1large onion,chopped
- 1bunchfresh parsley,chopped
- 1shallot,chopped
- 9garlic cloves,minced
- 2habanero peppers,chopped
- 2tbspItalian seasoning
- 2tspfennel seeds
- 1tspwhite sugar
- 3fresh basil leaves,chopped
Instructions
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Place the chopped plum tomatoes in a food processor. Pulse until pureed, then transfer to a Dutch oven over medium heat.
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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.
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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.
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Place the onion, parsley, shallot, garlic, habanero peppers, Italian seasoning, fennel seeds, sugar, and basil into the Dutch oven.
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Cover and continue to simmer for 12 to 15 minutes more until the vegetables are tender.
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Serve warm over spaghetti, and enjoy!
Recipe Notes
For a full vegan sauce, the beef can be eliminated.
Nutrition
- 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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