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
- 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)
- 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.