Traditional Chunky Garden Spagetti Sauce

First of all, if you're starting with making your own sauce from your own tomatoes see the following:


making tomato sauce

making tomato paste



Here's a recipe for Chunky Garden Spagetti Sauce courtesty of Simpler Choices for Healthier Eating by Sondra Lewis and Dorie Fink (a lovely book though it does include grains, dairy and some fruit and sugars)


1 lb lean ground meat

1 1/2 cups chopped onion

1 1/2 cups diced (can be frozen) tri-colour peppers

1 cup diced summer squash

1 1/4 tsp salt

black pepper

1/4 tsp crushed red pepper flakes (chili)

4 cloves minced gardlic

1/2 cup thinly sliced carrots (could be zuchinni instead)

28 ounces of canned or peeled tomatoes (or 28 ounces of home made tomatoe sauce)

3/4 oz fresh basil, ribbon cut

1 tbs olive oil

romano sheep cheese as garnish (2 tsp per serving if healthfully enjoyed


in a large skillet combine ground meat, onions, peppers, squash, salt, black pepper, seasonings and carrots (or zuchinni), stirring often to brown meat evenly.


Add tomato paste and tomato sauce or canned or peeled tomatoes (if canned, also add 1/3 of liquid and hand crush while adding). Bring to a boil and simmer covered for 15 minutes, stirring occasionally.


Serve over gluten free pasta or spiralized veggies (raw or sauteed) with a side salad.





chunky tomatoe sauce


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