Chunky Spaghetti Sauce
Elevate your pasta night with this hearty and flavorful Chunky Spaghetti Sauce! Bursting with vibrant diced vegetables like zucchini, bell peppers, and carrots, and perfectly balanced with tender ground beef and rich crushed tomatoes, this homemade sauce is a comforting classic with a fresh, wholesome twist. Infused with aromatic garlic, dried herbs, and a hint of optional red pepper flakes for spice lovers, it simmers to perfection in just under an hour. Whether spooned generously over al dente spaghetti or paired with your favorite pasta, this thick and chunky sauce delivers robust flavor in every bite. Perfect for family dinners or meal prepping, it’s a versatile and satisfying recipe that will quickly become a staple in your kitchen.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 1 medium carrot, diced
- 1 celery stalk, diced
- 1 medium green bell pepper, diced
- 1 medium zucchini, diced
- 1 pound ground beef
- 28 ounces canned crushed tomatoes
- 6 ounces tomato paste
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 0.25 teaspoons red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon sugar (optional, to balance acidity)
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and cook for an additional 30 seconds, until fragrant.
Add the diced carrot, celery, green bell pepper, and zucchini. Sauté for 5-7 minutes until the vegetables begin to soften.
Push the vegetables to one side of the pot and add the ground beef to the cleared space. Cook the beef, breaking it up with a wooden spoon, until browned and no longer pink, about 5-7 minutes.
Stir the cooked vegetables and beef together, then pour in the crushed tomatoes and tomato paste. Mix well to combine.
Add the dried basil, dried oregano, salt, black pepper, and red pepper flakes (if using). Stir thoroughly.
Reduce the heat to low, cover the pot, and let the sauce simmer for 30 minutes. Stir occasionally to prevent sticking.
Taste the sauce and add sugar, if needed, to balance the acidity of the tomatoes.
Just before serving, stir in the fresh chopped parsley.
Serve the chunky spaghetti sauce over cooked spaghetti or your favorite pasta. Enjoy!
Nutrition Facts
Calories |
749 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.8 g | 41% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4772 mg | 207% | |
| Total Carbohydrate | 113.3 g | 41% | |
| Dietary Fiber | 28.6 g | 102% | |
| Total Sugars | 70.9 g | ||
| Protein | 23.3 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 438 mg | 34% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 5617 mg | 120% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
