Homemade Chunky Tomato Meat Sauce

Awhile back, I posted a poll in my Instagram story asking what I should make with some vine tomatoes and onion. The results where 60% in favor of making a sauce (the sauce beat out making a full-on meal). So here’s the sauce I came up with. A chunky, tomato and meat sauce. I actually love chunky sauces, but have never made one from scratch. I’m sure I’ll try my hand at making a few more in the future, because not only do I love pasta sauces, but sauces in general. They add tons of flavor to dishes and they’re even more fun when you can dip stuff in them, like this tangy aioli I created.

IMG_5315chunky tomato and meat sauce

What You’ll Need:

  • 2 cups Beyond Meat beefy crumbles
  • 2 medium vine tomatoes, diced into small pieces
  • 1/2 large yellow onion, diced
  • 1 clove garlic, minced
  • 1/2 cup fresh basil, chopped
  • 2 teaspoons tomato paste (optional, I didn’t use tomato paste and my sauce was thinner)
  • 2 cups water
  • 3 teaspoons salt
  • 2 teaspoons oregano
  • 2 teaspoons dried parsley (fresh can also be used)
  • 1 tablespoon olive oil

What to Do:

  1.  Heat a medium-sized saucepan over low to medium heat with 1 tablespoon of olive oil.
  2. Once hot, add onions and minced garlic to pan.
  3. Saute for approximately 1-2 minutes.
  4. Add tomato to pan and saute for another minute.
  5. Add water, salt, oregano, tomato paste (optional) and parsley (only if using dried parsley. If using fresh, do not add parsley yet).
  6. Stir all ingredients and reduce heat to simmer. Cover saucepan with lid and let simmer for approximately 10 minutes, or until water has reduced by about half.
  7. Add Beyond Meat crumbles, fresh basil, and if using fresh parsley, add that to sauce as well and stir.
  8. Let simmer for another 2-3 minutes. Remove sauce from heat.
  9. Let sauce sit for approximately 5 minutes to settle.
  10. Serve sauce over pasta. I used an organic spinach spaghetti pasta. Don’t forget the nooch!



Date posted on Instagram: 7/9/18

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