Chunky Spaghetti Sauce

Chunky Spaghetti Sauce Recipe

No Photo

Have you made this?

 Share your own photo!

Alicia .


My Grammie made the BEST Italian dishes. This is how I personalized the basic sauce recipe she gave me.

Yeah, I know spaghetti sauce comes in cans and jars at the store, but this is for when I'm feeling adventurous or making dinner a little more special.

I usually don't measure so the last time I made this I tried to take note of how much I was throwing in the pan :p

If I'm already in the kitchen putting effort into this, I typically double the recipe, it freezes pretty well.


★★★★★ 1 vote

30 Min
45 Min


  • 1 lb
    ground italian sausage or ground beef (or 1/2 lb of each)
  • 1/2 c
    chopped onion
  • 4-6 clove
    garlic, minced (more or less depending on your taste)
  • 1/4 c
    cooked, thinly sliced carrots (about 1 small carrot)
  • 6-7
    button mushrooms, cut in half then sliced thin
  • 1/2 c
    zucchini, sliced thin and halved
  • 1/2 medium
    bell pepper, diced
  • 2 tsp
    parsley flakes
  • 2 tsp
    dried oregano leaves
  • 1 tsp
    dried basil leaves
  • 1 tsp
    dried thyme
  • 1/4 tsp
    salt (slightly heaping)
  • 1/8 tsp
    ground black pepper
  • 1 14.5oz can(s)
    diced tomatoes with juices
  • 3 8oz can(s)
    plain tomato sauce (approx)

How to Make Chunky Spaghetti Sauce


  1. Brown meat with garlic, onions and a dash of salt and pepper.

    Drain excess grease and put back on medium-low heat.

    Add mushrooms, carrots, zucchini, bell pepper and can of diced tomatoes.

    Add spices and 3 cans of tomato sauce and bring to a simmer.
  2. Allow to simmer for about 15-20 minutes covered.

    Let cool about 5 minutes before serving.

    Can be served over a bed of a favorite pasta, ravioli and even used to bake.

Printable Recipe Card

Show 3 Comments & Reviews