This spaghetti sauce recipe is a family favorite! I have a lot of memories of spending time with one of my aunts when she was making this! I think she used to double the batch, then freeze it and give some to everyone in the family! The house smelled soooooo good!
I realize it is just as easy to buy a jar of spaghetti sauce when you want it, but there’s nothing quite as good as a family favorite! Spaghetti sauces can be used for other recipes as well. Use it for lasagna to save that step. Then it will be like making it fresh.
I canned mine, but she always froze it. I don’t have enough storage space in my freezer, so the jars worked best for me.
This family favorite.
This family favorite recipe has been shared for generations! It makes around 6 quarts of sauce. I used pint jars, since I only cook for 2, and a pint is plenty for us. If I ever want more, I just use more jars! I also left the meat out when i made it this time. I will just add it when I’m actually cooking it for a meal. Do it which ever way you prefer.
The sauce recipe.
So the spaghetti sauce consists of:
- 1 1/2 pounds of ground beef.
- 1 medium onion, finely chopped.
- 1/2 green pepper, finely chopped (optional).
- 2 large cans of tomato sauce.
- 1 large can tomato puree.
- 2 large cans Italian seasoned tomatoes.
- 1 tablespoon of each: oregano, sweet basil, minced garlic.
- 1 teaspoon of: chopped red pepper and parsley flakes.
- 3 tablespoons of grated Parmesan cheese.
- 4 tablespoons white sugar.
- 1 1/2 teaspoons salt.
Use an extra large pot.
Brown hamburger, onion and pepper in a small amount of olive oil. Mix all ingredients together in an extra large pot. (Remember, this makes around 6 quarts, and you don’t want it to be so full that it splashes out everywhere). Add 1 to 2 cans of water to the mixture, depending on how thick you want it. It will cook down some, too. Just use the cans that the tomato sauce or puree came in. This is a good way to get everything out of the cans, too! Simmer 3 to 4 hours, stirring occasionally.
Freeze it or can it.
When you’re done, you can freeze it in any freezer safe container, using the size that best fits your needs. Date them, so you know how long you’ve had them! If you’re anything like me, they just might get pushed to the bottom and forgotten! Or can it in pint or quart jars, again using the size that most closely matches your needs! In my opinion, canning preserves food longer than freezing. Freezer burn can occur if not sealed properly, or if it’s left in the freezer too long.
If you don’t know much about canning, there are a lot of Google articles, as well as on Pinterest, too.
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