CHUNKY RED SAUCE WITH GROUND ITALIAN SAUSAGE
This is a basic chunky red sauce with Italian sausage and lots of veggies! Great for lasagna or your favorite pasta dish! Also, if you want the benefit of the veggies, but have picky eaters at your table, you can put it all in the food processor and they will never know the difference! I speak from experience!
Provided by Jenykell
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Meat Sauce
Time 2h30m
Yield 10
Number Of Ingredients 19
Steps:
- Heat olive oil in a large saucepan or Dutch oven over medium-high heat. Cook and stir sausage and garlic in hot oil until browned and crumbly, 5 to 7 minutes. Transfer sausage and garlic to a plate using a slotted spoon, leaving any drippings in the saucepan.
- Saute onion, green pepper, sweet pepper, and salt in the same saucepan until slightly softened, about 5 minutes. Add zucchini and continue cooking until onion is translucent, 5 to 10 minutes more. Drain off any excess liquid.
- Stir sausage, crushed tomatoes, tomato sauce, diced tomatoes, tomato paste, oregano, basil, rosemary, parsley, black pepper, and red pepper flakes into onion-zucchini mixture. Bring to a simmer, reduce heat to low, cover the saucepan with a lid, and cook, stirring occasionally, until flavors blend and sauce is thickened, about 2 hours.
Nutrition Facts : Calories 190.8 calories, Carbohydrate 16.8 g, Cholesterol 17.8 mg, Fat 10.4 g, Fiber 4.2 g, Protein 9.4 g, SaturatedFat 3.3 g, Sodium 1093.3 mg, Sugar 6 g
ITALIAN SAUSAGE SPAGHETTI SAUCE
True, a jarred sauce offers wonderful convenience. But a homemade version absolutely can't be beat! Try this versatile sauce over pasta, in a lasagna or stuffed in shells. Angus Barsch - Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 12 servings (about 2 quarts).
Number Of Ingredients 11
Steps:
- In a Dutch oven, cook sausage and onion over medium heat until sausage is no longer pink. Add garlic; cook 1 minute longer. Drain. , Add the tomatoes, broth, tomato paste, brown sugar, Italian seasoning and cinnamon. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until heated through. Stir in cheese., Serve desired amount over spaghetti. Cool remaining sauce; transfer to freezer containers. Freeze for up to 3 months., To use frozen sauce: Thaw in the refrigerator overnight. Place in a saucepan and heat through.
Nutrition Facts : Calories 231 calories, Fat 13g fat (5g saturated fat), Cholesterol 41mg cholesterol, Sodium 778mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 3g fiber), Protein 15g protein.
PASTA SAUCE WITH ITALIAN SAUSAGE
A flavorful homemade recipe for those who are tired of sweet pasta sauces. Serve over your favorite pasta with a tossed green salad and crusty garlic bread.
Provided by CRAIG
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 1h30m
Yield 6
Number Of Ingredients 12
Steps:
- Removed casing from sausage links and cut into 1/2 inch slices. In a large skillet, brown sausage over medium heat for about 10 minutes; remove and set aside.
- In a large skillet, heat ground beef, olive oil, garlic and onion over medium heat until meat is nicely browned; drain.
- Pour in tomatoes and tomato sauce; mix in salt, ground black pepper, basil, oregano, bay leaf and cooked sausage. Simmer uncovered for 1 hour, stirring occasionally.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Mix cooked sauce with hot pasta and remove bay leaf from sauce before serving.
Nutrition Facts : Calories 339.2 calories, Carbohydrate 11.4 g, Cholesterol 58.1 mg, Fat 24.6 g, Fiber 2.3 g, Protein 18.5 g, SaturatedFat 8.5 g, Sodium 1517.8 mg, Sugar 5.9 g
MEAT LOVER'S CHUNKY MUSHROOM PASTA SAUCE
Using purchased pasta sauce reduces the cooking time, this is even better the next day, you may adjust the fresh garlic and chili flakes to suit taste ---if you like even more garlic then saute 2 tablespoons chopped fresh garlic in with the onion mixture :)
Provided by Kittencalrecipezazz
Categories Vegetable
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a Dutch oven cook the ground beef and sausage meat until no longer pink; drain fat and remove to a bowl.
- In the same Dutch oven heat olive oil over medium-high heat.
- Add in onion, bell pepper, small whole mushrooms, chili flakes and dried basil; cook stirring for about 7-10 minutes or until well softened.
- Add the beef mixture back to the pot then add in the pasta sauce; bring to a simmer over medium heat stirring.
- Reduce heat to low and simmer uncovered for about 30-35 minutes, seasoning with salt and black pepper about halfway through simmering.
PITTSBURGH-STYLE SAUSAGE SANDWICH WITH CHUNKY TOMATO AND BELL PEPPER SAUCE
Why Pittsburgh? Because James Potenziani, known to all as "Chooch," is Italian American and grew up in Pittsburgh. He was the master behind the sausage machine at Pig-by-the-Tail. He is also a football person (he always roots for the Steelers), and he devised the Pittsburgh sausage sandwich to celebrate on Super Bowl day. It became a year-round favorite at Pig-by-the-Tail.
Yield serves 6 to 8
Number Of Ingredients 12
Steps:
- To make the sauce, heat the oil in a large sauté pan over medium heat. Add the onions, garlic, bell peppers, chiles, and oregano and sauté until the onions and peppers have softened but not browned, about 5 minutes. Add the tomatoes and their juices, salt to taste, and the pepper, decrease the heat to maintain a brisk simmer, and cook, uncovered, until thickened, about 45 minutes.
- Meanwhile, brown the meatballs. Add just enough oil to a large sauté pan to film the bottom and place over medium-high heat. Working in batches to avoid crowding, add the sausage balls and brown all around, about 10 minutes. As each batch is done, transfer to a plate.
- When the sauce is ready, add the browned sausage balls and continue cooking until the sauce is reduced and the sausages are cooked through and tender, about 20 minutes.
- To serve, split the rolls lengthwise. Or, if using baguettes, cut each baguette crosswise into thirds or quarters, and then split the sections lengthwise. Place the bottom halves of the rolls, cut sides up, on individual plates. Divide the sausage balls evenly among the roll bottoms and spoon plenty of sauce over the top. Close the sandwiches and serve right away with lots of napkins.
CRABZILLA'S SPICY CHUNKY GARLICKY SPAGHETTI SAUCE
This is my own variation of my mom's sauce. It's simple to prepare and should be simmered all day for the best flavor. You can add ground beef, ground sausage, or brown up some Italian sausage links and simmer in sauce if you like. This freezes well and will easily feed 8 - 10 people, with leftovers. I'm not 100% sure of the exact size of the large cans of tomatoes this calls for as I don't have one on hand, however, I will estimate and say 28 oz. Just use the big cans that are usually on the bottom shelf of the canned tomato aisle. Hope you enjoy, vary spices according to your taste preferences. You may prefer your sauce less spicy, so sub the Rotel for petite diced tomatoes and omit the crushed red pepper flakes.
Provided by Crabzilla
Categories Sauces
Time 6h20m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Heat olive oil in a large, deep pot.
- Saute onion, garlic, and mushrooms until soft and slightly browned.
- Add basil, oregano, black pepper, salt, and crushed red pepper flakes.
- Saute for an additional 10 minutes (estimate), stirring frequently, being careful not to burn the herbs.
- Add all the canned tomatoes, tomato paste, stir real well, and bring to a boil.
- Boil for about 10 minutes and use a potato masher to crush the whole tomatoes (they crush easily after being boiled).
- Add red wine and continue to boil for another 2 minutes.
- Turn down to a low simmer, and simmer for at least 6 hours, stirring now and then.
- I usually put a lid on to partially cover the pot for the first 3 hours and then remove it for the last 3 hours to let the sauce reduce, it should end up a nice deep, rich red color.
- Serve over your favorite pasta and fix up a nice green salad and crusty loaf of bread to make a complete meal.
- Let sauce cool before freezing- can be frozen in whatever size portions you like using zip-lock freezer bags.
EASY CHUNKY TOMATO SAUCE
This sauce can be used on pasta or pizza and spooned over vegetables, rice, or fish. It's perfect in our Vegetable Lasagna.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 45m
Yield Makes 6 cups
Number Of Ingredients 6
Steps:
- Heat oil in a large saucepan over medium heat. Add the onion, the garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and cook until softened, about 5 minutes.
- Add the tomatoes with their juice and the thyme; simmer, stirring occasionally, until the sauce has thickened, 20 to 25 minutes.
CHUNKY SPAGHETTI SAUCE
When your hungry clan requests, "Spaghetti, please!", you'll be happy to oblige with this simple savory sauce. It proves appetizingly that homemade spaghetti sauce doesn't have to simmer all day in order to be hearty and delicious.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Brown sausage in a large saucepan; drain. Add green peppers, onion and garlic; cook until tender, about 5 minutes. Add tomatoes, tomato paste, oregano and basil; simmer, uncovered, for 10-15 minutes. Serve over pasta.
Nutrition Facts : Calories 441 calories, Fat 16g fat (5g saturated fat), Cholesterol 45mg cholesterol, Sodium 891mg sodium, Carbohydrate 55g carbohydrate (12g sugars, Fiber 6g fiber), Protein 20g protein.
CHUNKY PASTA SAUCE
Your kitchen will smell heavenly when it's time to dish up this hearty meal. With beef, pork and lots of veggies over pasta, this dish has it all. Add the extra 1/2 cup water if you want your sauce a bit thinner. -Christy Hinrichs of Parkville, Missouri
Provided by Taste of Home
Categories Dinner
Time 6h25m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, cook beef and pork over medium heat until no longer pink; drain., Transfer to a 3-qt. slow cooker. Stir in the tomatoes, water, tomato paste, vegetables, sugar, garlic and seasonings. Cover and cook on low for 6-8 hours or until vegetables are tender. Serve with pasta.
Nutrition Facts : Fat 12 g fat (4 g saturated fat), Cholesterol 54 mg cholesterol, Sodium 621 mg sodium, Carbohydrate 52 g carbohydrate, Fiber 7 g fiber, Protein 24 g protein.
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