Chunky Veggie & Meat Spaghetti Sauce Recipe

Looking for an easy chunky veggie & meat spaghetti sauce recipe? Learn how to make chunky veggie & meat spaghetti sauce using healthy ingredients.


Submitted by grayceworks

Makes 6 servings



chunky home-made spaghetti sauce with veggies and meat. I list this as 6 servings, because we usually have more sauce than pasta, but it's probably more like 8-10 servings!

Recipe Ingredients for chunky veggie & meat spaghetti sauce

2 small Squash, Summer, Zucchini, with skin
16 oz (before cooking)Beef, Ground, 85% Lean Meat
1 1/2 medium (2-1/2" dia) Onions
2 stalk, large (11"-12" long) Celery
1 1/2 medium Green Bell Pepper
1 small Squash, Summer, Yellow, with skin
16 oz sliced Mushrooms
16 oz Mild Italian Sausage (ground)
3 tsp Sugar, Granulated (or Splenda - but NOT Sweet-n-Low or NutraSweet)
2 tsp Grill Mates Montreal Steak Seasoning
4 tsp Italian Seasoning
1 g One whole Bay Leaf (ignore the size the recipe builder added)
1 oz Naturally Brewed Reduced Sodium Soy Sauce (more or less to taste)
8 oz Tomato Paste
24 oz Tomato Sauce (more or less to taste)
1 1/2 cup Fire Roasted Diced Tomatoes
2 1/2 cup Diced Tomatoes, No Salt Added

Recipe Directions for chunky veggie & meat spaghetti sauce

  1. lightly saute all veggies except tomatoes in a LARGE non-stick pan with a generous amount of cooking spray over med-high until onions just start to soften.

  2. add finely chopped garlic, steak seasoning, Italian seasoning, and garlic powder, and stir well.

  3. cover pan and cook over medium, stirring occasionally to cook evenly, until celery is almost desired tenderness (the salt in the seasoning will help release the water in the veggies, and covering the pan keeps the water in, so no additional oil or water is needed at this point) the veggies will cook further as the sauce simmers, so they don't need to be completely done at this point!

  4. add ground beef and Italian sausage and mix in with veggies, cover, stirring occasionally until all meat is just cooked through. don't overcook at this point, as it still has a lot of simmering to do!

  5. add sliced mushrooms and cover again, stirring occasionally until mushrooms are almost desired softness

  6. stir in diced tomatoes and paste. add enough tomato sauce to suit your desired thickness (may be more or less than stated in recipe depending on how much liquid came from the veggies)

  7. add low-sodium soy sauce (more or less to taste) and sugar (to reduce acidity of tomatoes) and whole bay leaf. cover and simmer on med-low heat for at least an hour to let the tomatoes really blend with the other flavors.

  8. add wine (red or white are both good) and simmer for a bit longer to let the alcohol cook out.

  9. if at this point, the sauce seems too thin, simmer uncovered to let some liquid evaporate.

  10. don't forget to remove the bay leaf before serving!

Categories

Beef, Pork, Tomatoes, Vegetables, Main Dish, Italian, Saute, Simmer

Nutrition Facts
Serving Size 675.2g
Amount Per Serving
Calories
579
Calories from Fat
266
% Daily Value*
Total Fat
29.6g
46%
Saturated Fat
10.5g
52%
Trans Fat
0.8g
Cholesterol
122mg
41%
Sodium
2016mg
84%
Potassium
1678mg
48%
Total Carbohydrates
34.0g
11%
Dietary Fiber
8.2g
33%
Sugars
24.6g
Protein
40.9g
Vitamin A 33% Vitamin C 114%
Calcium 9% Iron 31%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B
  Good points
  • High in vitamin C
  •   Bad points
  • High in sodium
  • High in sugar
  • Join Calorie Count - It's Easy and Free!
    CREATE FREE ACCOUNT
    Advertisement