I never used to consider spaghetti a real meal because Prego and noodles just didn't seem like you could call it filling. In the past years I've changed my mind. Spaghetti is one of Jeff & Ryan's favorite meals, but the sauce has to be homemade (much, much better than the bottled stuff....who even knew that you could make your own spaghetti sauce?). Until graduating from college, really I didn't cook much. I didn't know that people made their own bread, tomato soup, spaghetti sauce, and such. I got this recipe from my friend Amy and it is the best. It freezes well, too.
Amy Neal's Chunky Spaghetti Sauce
Olive Oil
Minced Garlic
1/2 Large Onion, chopped
1 green pepper, chopped
3/4 cup zucchini, chopped
1/2 cup celery, chopped
1 small can mushrooms (or fresh if you are that good)
1 lb Italian Sausage (or hamburger), browned
1 pkg pepperoni, cut into halves
14.5 oz can stewed tomatoes
28 oz can tomato sauce
6 oz can tomato paste
Italian Seasoning
In large pot saute olive oil and garlic over medium heat. Add all the veggies and saute until they are good and brown and soft. Add all tomato products and a few tablespoons of Italian Seasoning. Bring to a boil and add meat and pepperoni, Reduce to low on cook until ready to serve.
This works great to dump in the crock-pot to let simmer all day after you've put it together.
Super Yummy! Thanks Amy.
6 comments:
That is a favorite at our house too. I can't wait to try this recipe! Thanks
This sauce sounds YUMMY...I've been married for ummm...32 years, and I still use bottled sauce...I'm going to give it a try!
Thanks!
We will definitely try this. We are both learning to cook! Have a great weekend!
Thanks. I will definitely try this out!! You can never go wrong makin' good ol' spagetti for dinner!
Did I just read you weight loss tracker thing correctly? You have lost 20 pounds? That is awesome! You need to tell me your secrets! Those cute little babies make us fat! You look great! I can't believe your baby broke his fingers! That must have been traumatic for you! and him too!
That sounds like a good recipe--we'll have to give it a try. I usually just do regular old Prego.
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