Spaghetti With Chunky Tomato Sauce

This homemade spaghetti features a rich, chunky tomato sauce that captures the essence of traditional Mediterranean cooking. The sauce is built from a base of olive oil and butter, sautéed with diced carrots, celery, and onions to create a deep, savory foundation. Fresh ripe tomatoes, garlic, and a blend of basil, parsley, and oregano simmer together for an hour, allowing the flavors to meld into a comforting, aromatic masterpiece. Perfect for a cozy family dinner or a casual weeknight meal, this dish brings warmth and satisfying home-style flavor to your table.

Cooking Method: Boiling, Stewing

Cuisine: Mediterranean

Courses: Main Courses

Difficulty: Advanced

Servings: 8

Calories: 163.2

Dietary: Vegetarian

Description

This homemade spaghetti features a rich, chunky tomato sauce that captures the essence of traditional Mediterranean cooking. The sauce is built from a base of olive oil and butter, sautéed with diced carrots, celery, and onions to create a deep, savory foundation. Fresh ripe tomatoes, garlic, and a blend of basil, parsley, and oregano simmer together for an hour, allowing the flavors to meld into a comforting, aromatic masterpiece. Perfect for a cozy family dinner or a casual weeknight meal, this dish brings warmth and satisfying home-style flavor to your table.

Ingredients

2 teaspoons Olive oil
4 teaspoons Butter
1 large Carrot, peeled and diced
2 ribs Celery, diced
1 medium Onion, diced
2 tablespoons Minced garlic
1 teaspoon Flour
3 lbs Ripe tomatoes, peeled, seeded, and chopped
1 tablespoon Tomato paste
1 pinch Sugar
1/4 cup Fresh chopped basil
4 sprigs Fresh parsley
2 sprigs Fresh oregano
1 leaf Bay leaf
to taste Salt and freshly ground pepper
1 lb Spaghetti
For accompaniment Grated Parmesan cheese

Directions

1
Heat olive oil and butter in a large, heavy saucepan over medium heat.
2
When the butter foams, add the diced carrot, celery, onion, and garlic.
3
Stew the vegetables gently for 10 minutes until softened.
4
Stir in the flour and continue cooking for 5 minutes.
5
Add the chopped tomatoes, tomato paste, sugar, basil, parsley, oregano, and bay leaf.
6
Simmer the sauce, partly covered, for 1 hour, stirring occasionally.
7
Remove the bay leaf and herb stems from the sauce.
8
Pass the sauce through a food mill or process briefly in a food processor if you prefer a smoother texture, otherwise leave chunky.
9
Adjust seasoning with salt and freshly ground pepper to taste.
10
While the sauce simmers, bring a large pot of salted water to a boil over high heat.
11
Cook the spaghetti until just tender (about 8 minutes).
12
Drain the pasta thoroughly.
13
Serve the spaghetti topped with the chunky tomato sauce and grated Parmesan cheese.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 163.2kcal

% Daily Value *
Total Fat 7.5g12%
Saturated Fat 2.9g15%
Cholesterol 10.8mg4%
Sodium 86.8mg4%
Total Carbohydrate 23.3g8%
Dietary Fiber 6.2g25%
Sugars 11.9g
Protein 4.6g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a smoother sauce, use a food mill or blend briefly. For a chunkier texture, leave as is after simmering.

If fresh ripe tomatoes are not available, you can substitute with high-quality canned whole peeled tomatoes, drained and chopped.

Leftover sauce can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.

Adjust the amount of sugar based on the acidity of your tomatoes; some batches may require more, others none.

Keywords: spaghetti, tomato sauce, chunky, mediterranean, pasta, vegetarian, garlic, basil, onion, celery, carrot, simmer, dinner, parmesan, olive oil, butter, herbs, italian, homemade

Read it online: https://www.chefs-mate.com/recipe/spaghetti-with-chunky-tomato-sauce/