Extra Chunky Pasta Sauce


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Member since 2006
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Serves | Prep Time | Cook Time

Why I Love This Recipe

Tryed all the bottled sauces for years. Just decided one day to try it on my own and this is what I came up with. My Very picky 28 year old son said, WOW, this is the best I ever put in my mouth mom. Been making it ever since. Hope you all enjoy it.


Ingredients You'll Need

2 large onions, chopped
4 celery ribs, chopped
8 or 9 garlic cloves minced
1 large green pepper, chopped
2 tablespoons olive oil
4 teaspoons beef granules
1/2 cup hot water
2 cans (14 oz each) Diced Tomatoes with Basil, Garlic and Oregano (undrained)
1 can (6 oz.) Tomato Paste with Italian Herbs
2 cans (14 oz each)Tomato Sauce with Italian Herbs
1 can (14oz) mushrooms (drained)
1 tablespoon Italian seasoning
2 teaspoons dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon red pepper (optional)


Directions

In Dutch oven, saute the onion, celery and garlic in olive oil until tender. Add green pepper cook for 2 minutes longer. Add water and beef grandules to vegetable mix. Stir in the last 9 ingredients. Bring to boil. Reduce heat. Cover and simmer for 1 hour. stirring occasionally


Can also be put in the crockpot.


Serve over pasta


yield 12 to 14 servings


I also add 1 lb. cooked and drained ground beef, frozon meatballs and sometimes cooked and drained Italian sasuage links.


Questions, Comments & Reviews


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