Spaghetti with Chunky Meat and Veggie Sauce
Dive into a comforting plate of Spaghetti with Chunky Meat and Veggie Sauce, a hearty, flavor-packed meal that brings together the best of classic Italian-inspired cuisine with a healthy twist. This recipe features tender spaghetti smothered in a rich, chunky sauce made with ground beef or turkey, vibrant vegetables like zucchini, carrots, and mushrooms, and a luscious blend of crushed tomatoes, garlic, and aromatic herbs. The 35-minute simmer ensures a deeply savory sauce, while a touch of parmesan and fresh parsley adds the perfect finishing touch. Perfect for busy weeknights or cozy family dinners, this dish is easy to customize and guaranteed to satisfy. Serve it up with a side of crusty bread or a fresh green salad for a complete meal!
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Recipe Information
Ingredients
- 16 oz spaghetti
- 1 lb ground beef or ground turkey
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 1 medium zucchini, diced
- 1 cup mushrooms, chopped
- 28 oz crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- 0.5 tsp red pepper flakes (optional)
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 cup Parmesan cheese, grated (optional)
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
In a large skillet or saucepan, heat olive oil over medium-high heat. Add the ground beef (or turkey) and cook until browned, breaking it up with a wooden spoon, about 5-7 minutes. Drain excess fat if necessary and set the cooked meat aside.
In the same skillet, add a little more olive oil if needed. Add the diced onion and cook for 2-3 minutes until softened.
Stir in the minced garlic, diced carrots, zucchini, and mushrooms. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Return the cooked meat to the skillet. Stir in the crushed tomatoes, tomato paste, oregano, basil, red pepper flakes (if using), salt, and black pepper. Mix well to combine.
Lower the heat and allow the sauce to simmer for 15-20 minutes, stirring occasionally. If the sauce becomes too thick, add a splash of reserved pasta water to reach desired consistency.
Taste and adjust seasonings as needed.
Serve the cooked spaghetti topped with the chunky meat and veggie sauce. Sprinkle with grated Parmesan cheese and chopped parsley, if desired.
Nutrition Facts
Calories |
2848 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.1 g | 191% | |
| Saturated Fat | 59.0 g | 295% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 416 mg | 139% | |
| Sodium | 4684 mg | 204% | |
| Total Carbohydrate | 226.8 g | 82% | |
| Dietary Fiber | 30.1 g | 108% | |
| Total Sugars | 49.7 g | ||
| Protein | 157.7 g | 315% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1717 mg | 132% | |
| Iron | 25.1 mg | 139% | |
| Potassium | 5053 mg | 108% | |
*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.
