A healthy clean vegetable chunky meat sauce. Made from scratch and simmered low for 2 hours. Full of antioxidants, vitamins and minerals. Serve over spaghetti.

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Recipe Summary

prep:
40 mins
cook:
1 hr 52 mins
total:
2 hrs 32 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place chopped plum tomatoes in a food processor; pulse until pureed. Transfer to a Dutch oven over medium heat. Add vegetable stock, green bell peppers, tomato paste, mushrooms, vinegar, and oil. Bring to a boil; reduce heat and simmer until saucy, 1 1/2 to 2 hours.

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  • Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer cooked beef to the Dutch oven.

  • Place onion, parsley, shallot, garlic, habanero peppers, Italian seasoning, fennel seeds, sugar, and basil into the Dutch oven. Cover and continue to simmer until vegetables are tender, 12 to 15 minutes more.

Cook's Note:

For a full vegan sauce, the beef can be eliminated.

Nutrition Facts

195 calories; protein 11.6g 23% DV; carbohydrates 12.8g 4% DV; fat 11.5g 18% DV; cholesterol 31.6mg 11% DV; sodium 218.8mg 9% DV. Full Nutrition