Homemade Chunky Spaghetti Sauce

Recipe by Chef #361187
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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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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