Chunky Spaghetti Sauce Recipe

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Chunky Spaghetti Sauce

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)
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)


1Brown 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.
2Allow 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.