Homemade Chunky Pasta Sauce
I’ve got a killer recipe for you. The kind that makes you think, “Why haven’t I done this sooner?”
Homemade Chunky Pasta Sauce. It was so much better than I thought it would be. So full of flavor. Perfect with any pasta. I was even dunking flatbread in it, and was in heaven. You let it sit on the stove simmering for a few hours. That’s my favorite part. Who doesn’t love to make something and then just let it sit?!
The original recipe called for red wine. Being on the Daniel Fast we can’t have that right now, but when we’re done I have a feeling I’ll throw some in. Red wine would give this pasta sauce great depth of flavor. Yum. Also, feel free to add a pound of browned sausage or hamburger when you’re almost done simmering this. We’ll be adding that as well when we can.
By the way, if you don’t like your sauce chunky you can use an immersion blender to blend it up when it’s done cooking. I love little tips like that!
Chunky Pasta Sauce
recipe adapted from Allrecipes.com
Ingredients:
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 red pepper, chopped
- 2 T olive oil
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can tomato sauce or 2 (6 oz) cans tomato paste
- 1 T dried basil
- 1 T dried oregano
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp red pepper flakes
- 1 whole celery stalk
- 1 whole carrot
- 1/4 cup red wine (optional)
- 1 lb hamburger or sausage, browned (optional)
Directions:
- In a large pot, saute the onions, garlic, and red pepper for 2-3 minutes. Add remaining ingredients, except hamburger. Simmer over low heat for 2-3 hours.
- When the celery and carrot are cooked, take them out of the sauce. You get all the nutrients from them without added chunkiness. A great tip from my friend, Tania!
- Add in hamburger when you have 10 minutes or so left with the simmering sauce.
- Serve over hot pasta.
- Enjoy!
– Jill
Yummy! I have my grandma’s sauce recipe and it calls for red wine too. It does add a deep rich flavor to the sauce or gravy as my family says.
Oooh, I love recipes that are passed down! How fun. I bet it’s very good!
Homemade pasta sauce is the best!
It sure is!
Yum! Easy to make and then just let it SIMMAH!
Sister Spice and I did the Daniel Fast a couple of years ago. It was tough (I love dairy! and meat! and sweets!) but WOW I felt great the last 2 weeks of it! AND I was running at the time, and ran my fastest 5K ever. Mr. Herb and I were contemplating doing it this year. Good luck! You’re almost through!
I love letting things simmer! I need to buy some more crushed tomatoes to make some more!
I know. Today I was just telling my hubby that I really want coffee. And cheese. And meat. And pizza. I know it’s good for us though, and we’re over the coffee/sugar headaches.
I love homemade pasta sauce, this sounds great! Ive not heard of the Daniel fast before, good luck with it!
Homemade sauce is so good and so easy!
Sounds delicious for a relaxing night at the house. I wonder…Were you able to render the fat off your meat enough? I only ask because I usually begin with the meat and brown it as much as possible to give flavor in the pan. I add the same ingredients you added, gradually starting with the onions for moisture to help deglaze the pan. Thanks for the great post, I will stay updated with your blog.
Thanks for the comment, Chef Alzaid!
We’re actually not eating meat right now, so I haven’t made this sauce with meat. When we do eat meat again, I plan on browning the meat in a different pan while the sauce simmers, and then adding the meat when the sauce is almost done.
Thank You for the great advice. Meatless pasta sauces resemble that hearty nature of meat sauces when done correctly. Your recipe is a great example of that.
Thank you! Yes, this definitely has a meat-like texture thanks to all the chunks.