Cooking Index - Cooking Recipes & IdeasAndy's Chunky Veggie Pasta Sauce Recipe - Cooking Index

Andy's Chunky Veggie Pasta Sauce

Cuisine: Italian
Courses: Dessert, Sauces
Serves: 4 people

Recipe Ingredients

1/2 lb 227g / 8ozLean ground beef
1 lb 454g / 16ozYellow onion - chopped (medium)
1 can  Peeled tomatoes or 3 fresh peeled plus (medium)
1/2 cup 118mlWater
1/2 cup 118mlBell pepper (medium) (any color), chopped
1/2 cup 118mlSliced mushrooms (canned is fine)
3   Celery stalks - sliced
2   Garlic cloves - minced
1 teaspoon 5mlGarlic powder
1 teaspoon 5mlOregano
1 teaspoon 5mlBasil
1 teaspoon 5mlRosemary
1/2 teaspoon 2.5mlThyme
1   Dollop good olive oil
  extra hot sauce to taste
  fresh ground black pepper
  Grated parmesan or romano cheese

Recipe Instructions

Brown the ground beef with the onions in a medium to large skillet (it should have a lid; alternatively, a large covered saucepan may be used). Drain the fat.

Chop the tomatoes into bite-size pieces (do not drain) and add to the beef. Add the mushrooms, celery, pepper and garlic. Add herbs, crushing first, making sure the rosemary needles are well broken-up.

Add a dollop (just enough for flavor) of olive oil, grind some pepper on top to taste. Finally, add the hot sauce to taste, remembering that the sauce simmers down and it will concentrate the hot stuff! Cook on medium heat for 5-10 minutes uncovered, then reduce heat, cover, and simmer for 15-20 minutes.

Uncover, and reduce sauce until it is the desired consistency. Serve over pasta with grated cheese and crusty bread.

Mario Batali


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