Rich Chunky Spaghetti Sauce Recipes

Steps:

• Combine diced tomatoes, tomato sauce, garlic powder, sugar, parsley, salt, oregano, basil, and pepper in a saucepan; bring to a boil. Lower heat to medium-low, cover saucepan, and simmer until flavors blend, about 30 minutes.

Steps:

• Get a skillet deep enough to hold the contents and the liquid of the sauce. Remember that the veggies will cook down so you need not use a pot unless you are doubling the recipe
• Quarter your mushrooms.
• Use about ½ a green pepper. You may use more or less depending on your taste for green pepper.
• Chunk the onion. Kind of like strips then cut the strips in half. This gives the sauce a great flavor.
• Heat your pan and add the olive oil. Make sure that the olive oil covers the bottom of the pan.
• Add your onion and sauté until they are almost clear.
• Add your green pepper and sauté until they are almost soft.
• Add your mushrooms and sauté until they are almost soft.
• If you are using zucchini, add now. This will take awhile to cook down so be patient.
• At this point you may need to add more oil or butter.
• When your veggies are at a good constancy, add 1-2 cans of diced tomatoes, 2 cans of sliced black olives, 2 pinches of dried basil, and the jalapeno or red pepper if you chose to use.
• Cover and let simmer for 30-45 minutes on low.
• Start cooking linguine
• By the time the linguine is done, so should be your sauce.
• Drain and serve linguine and cover with sauce.

Steps:

• Brown sausage in a large saucepan; drain. Add green peppers, onion and garlic; cook until tender, about 5 minutes. Add tomatoes, tomato paste, oregano and basil; simmer, uncovered, for 10-15 minutes. Serve over pasta.

Steps:

• In a large skillet, cook sausage over medium heat until meat is no longer pink; drain. Meanwhile, in a Dutch oven over medium heat, cook beef and onion until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. , Add the tomato sauce, stewed tomatoes, crushed tomatoes, tomato paste, sugar and pepper. Stir in sausage. Bring to a boil. Reduce heat; cover and simmer for 2 hours, stirring occasionally. , Stir in parsley and oregano. Serve desired amount with pasta. Cool remaining sauce; transfer to freezer containers. Freeze for up to 3 months., To use frozen sauce: Thaw in the refrigerator overnight. Place in a saucepan and heat through.