Thick Homemade Spaghetti Sauce (A Big Batch Recipe)
User Reviews
5
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Prep Time
15 mins
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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)
Description
The Thick Homemade Spaghetti Sauce starts by browning lean ground beef, then cooks finely chopped onion, shredded carrot, and celery to soften the vegetables and build flavor. Canned crushed tomatoes combined with garlic seasoning, dried basil and oregano, and sugar create a complex, layered sauce. The oil is added in two stages to enrich texture and mouthfeel. Simmering slowly for two hours allows flavors to meld and the sauce to thicken to a consistency that clings well to noodles.
This sauce works well spooned over spaghetti or any pasta shape, topped with grated parmesan for added umami and saltiness. It’s suited for making large batches to refrigerate or freeze for future meals. The combination of aromatic vegetables and herbs with meat provides a classic spaghetti sauce experience with a homemade touch.
Grated carrots should equal the volume of chopped onions to achieve balanced sweetness and texture. The sauce can be frozen flat in labeled freezer bags for up to six months or canned using sterilized jars and lemon juice for longer shelf life. These storage options allow convenient use of the sauce throughout the year.
Ingredients
- 2 lb ground beef 90% lean
- 1 onion finely chopped, large
- 2 ticks celery finely chopped, optional
- 2 carrot finely shredded. See note below, small
- 4 cans (28 oz each) crushed tomatoes
- 1/2 cup garlic spread and seasoning jonny's brand
- 1 1/2 tbsp basil dried
- 2 tsp oregano dried
- 4 tbsp sugar
- 6 tbsp extra virgin olive oil divided
- salt to taste
- black pepper to taste
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)
Notes
- Match grated carrot volume to chopped onion to balance sweetness and texture.
- Freeze cooled sauce in flat, sealed bags for up to 6 months for easy storage.
- For canning, sterilize jars and add lemon juice before filling and processing in boiling water for 35 minutes; sealed jars last up to 12 months.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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