Thick Homemade Spaghetti Sauce (A Big Batch Recipe)
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
2 hrs 15 mins
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Total Time
2 hrs 30 mins
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Servings
20 people
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Calories
168 kcal
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Course
Main Course, Condiments, Dinner
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Cuisine
Italian
Thick Homemade Spaghetti Sauce (A Big Batch Recipe)
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Perfectly thick and packed with flavor, this big batch homemade spaghetti sauce is easy to make and perfect for freezing and canning for later use.
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Ingredients
- 2 lb ground beef 90% lean
- 1 large onion finely chopped
- 2 sticks celery finely chopped, optional
- 2 small carrot finely shredded. See note below.
- 4 cans (28 oz each) crushed tomatoes
- 1/2 cup Jonny's garlic spread and seasoning
- 1 1/2 tbsp dried basil
- 2 tsp dried oregano
- 4 tbsp sugar
- 6 tbsp extra virgin olive oil divided
- salt and pepper to taste
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Instructions
- In an 8-qt heavy bottom pot or dutch oven, heat 2 tablespoons olive oil over medium high heat. Add ground beef and cook until just browned, about 3-4 minutes.
- Add onion, carrot, and celery, and sprinkle in some salt to season lightly; cook until vegetables are soft, about 5 minutes. Add the crushed tomatoes, garlic spread seasoning mix, dried herbs, and sugar; stir well.
- Drizzle the remaining 4 tablespoon olive oil and stir again. Taste the sauce to see if the seasoning is right for you. You can add some salt, if needed, and pepper according to your taste. Cover the pot with a lid
- Let the sauce simmer for 2 hours on low heat, stirring occasionally. To serve, ladle warm sauce over your spaghetti noodles or your favorite pasta. Top with lots of grated parmesan cheese and enjoy!
- Let the sauce cool and store the leftovers in the refrigerator or freeze. (See note below)
Equipments used:
Notes
- For carrot: You will want the grated carrots to be the same volume of chopped onion,
- Freezing Instructions: Let the sauce cool and then ladle it into gallon-sized freezer bags. Lay all of the bags flat and pop them into the freezer. They will last up to 6 months in the freezer.
- Canning Instructions: Sterilize 12 pint-sized mason jars. Add 1 tablespoon of lemon juice into each jar to be filled. Fill the jars with prepared spaghetti sauce, leaving 1/2 inch at the top. Cap with the lids and bands and process in a boiling water bath for 35 minutes. If the sauce is properly sealed, it should last up to 12 months or even longer.
Nutrition Information
Show Details
Calories
168kcal
(8%)
Carbohydrates
4g
(1%)
Protein
8g
(16%)
Fat
13g
(20%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
32mg
(11%)
Sodium
120mg
(5%)
Potassium
161mg
(5%)
Fiber
0.5g
(2%)
Sugar
3g
(6%)
Vitamin A
1025IU
(21%)
Vitamin C
1mg
(1%)
Calcium
22mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 20people
Amount Per Serving
Calories 168 kcal
% Daily Value*
| Calories | 168kcal | 8% |
| Carbohydrates | 4g | 1% |
| Protein | 8g | 16% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 32mg | 11% |
| Sodium | 120mg | 5% |
| Potassium | 161mg | 3% |
| Fiber | 0.5g | 2% |
| Sugar | 3g | 6% |
| Vitamin A | 1025IU | 21% |
| Vitamin C | 1mg | 1% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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