Today I’m going to post the recipe for the chunky spaghetti I grew up eating. Like the previous spaghetti sauce, this one is pretty easy. However, it does involve a little more work and a lot of ingredients that my husband can’t or won’t eat.
I love making a huge batch of this spaghetti sauce and canning it so that I can have a single serving of it at any time. Making out spaghetti this way also allows the entire family to have the spaghetti that they prefer. Myself, this particular recipe. My husband and kids, well, they prefer the spaghetti sauce made by my husband because it doesn’t have “nasties” in it.
Chunky Spaghetti Sauce Recipe
Here it is. Super easy to make and the most delicious spaghetti ever. At least in my opinion! Obviously, you can omit any of the ingredients that you don’t like or can’t have. You can also use your own taste for all of the seasonings, which is why there is no measurement for them.
Chunky Spaghetti Sauce
- 1 pound ground beef you can use chuck or round if you'd like
- 1 jar of Prego spaghetti sauce - your choice of flavor smaller jar
- 1 can of diced tomatoes
- 1 can of whole peeled tomatoes
- Garlic Salt
- Italian Seasoning
- Bay Leaf
- In a large saucepan, you will brown the beef and drain any grease left.
- Add in the jar of Prego, can of diced tomatoes, a can of whole tomatoes, and then use enough water just to rinse each can or jar and add to the pan. This is done for two reasons; the first reason is to use all the Prego sauce, and any juices or small tomato prices left in the cans/jar, and the other reason is you will need a little water added to the sauce, so it isn't too thick.
- Next add in all your seasonings. Each person is different on how much they need of each seasoning, but my mom would always put about one tablespoon of the herbs and then to taste for the salt & pepper.
- Mix everything together really good, cover, and bring to a boil.
- Once boiling, reduce heat and let simmer for about 2 hours. Be sure to stir occasionally, so the sauce doesn't stick or burn to the pan.
There will be enough chunky spaghetti from this recipe to feed a good size family. Growing up, this amount of the main ingredients would feed a family of four, two meals each. You can also can or freeze this recipe for future meals. When I make it, I usually can it or put it into serving size containers so I can have it whenever I feel like having it.
YUM! That looks so good and so much healthier and cheaper than store bought. I have to try this recipe. Thanks!
At this point, I have to freeze my pasta sauce. I’m hoping to win the Fagor Pressure Canner, and if I do, I’m making your recipe, for sure!
Good luck Anne, this is my favorite recipe of all!
[…] grew up eating the spaghetti sauce that my mom always made. I don’t know where she got the recipe or if it was just something […]