EXTRA CHUNKY PASTA SAUCE

 

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Backstory

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

  • 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.

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