Homemade Chunky Spaghetti Sauce
- Ready In:
- 1hr 30mins
- Ingredients:
- 11
- Serves:
-
4-6
ingredients
- 1⁄2 - 1 lb linguine
- 2 (14 ounce) cans diced tomatoes (you may choose whatever flavor, I like to use garlic and onion or mushroom and garlic or basil, garl)
- 1 green pepper
- 1 (8 ounce) can of medium black olives
- 1 medium sweet onion
- olive oil, just enough to cover the pan
- 1 lb fresh mushrooms (or more)
- 1 zucchini (optional)
- jalapenos (optional) or red pepper (optional)
- 1 -2 pinch dried basil or 1 -2 pinch fresh basil
- vegan butter, you may add this when you are cooking your onions in addition to the olive oil, it gives the sauce a
directions
- Get a skillet deep enough to hold the contents and the liquid of the sauce. Remember that the veggies will cook down so you need not use a pot unless you are doubling the recipe
- Quarter your mushrooms.
- Use about ½ a green pepper. You may use more or less depending on your taste for green pepper.
- Chunk the onion. Kind of like strips then cut the strips in half. This gives the sauce a great flavor.
- Heat your pan and add the olive oil. Make sure that the olive oil covers the bottom of the pan.
- Add your onion and sauté until they are almost clear.
- Add your green pepper and sauté until they are almost soft.
- Add your mushrooms and sauté until they are almost soft.
- If you are using zucchini, add now. This will take awhile to cook down so be patient.
- At this point you may need to add more oil or butter.
- When your veggies are at a good constancy, add 1-2 cans of diced tomatoes, 2 cans of sliced black olives, 2 pinches of dried basil, and the jalapeno or red pepper if you chose to use.
- Cover and let simmer for 30-45 minutes on low.
- Start cooking linguine
- By the time the linguine is done, so should be your sauce.
- Drain and serve linguine and cover with sauce.
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