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Thick Homemade Spaghetti Sauce (A Big Batch Recipe)
5 from 12 votes

Thick Homemade Spaghetti Sauce (A Big Batch Recipe)

This thick homemade spaghetti sauce simmers ground beef, onions, carrots, celery, crushed tomatoes, herbs, and garlic spread into a richly textured sauce. The vegetables are finely chopped and cooked with the beef for a depth of flavor before simmering with herbs and crushed tomatoes. The sauce thickens over two hours into a hearty, flavorful base ideal for pairing with pasta. Sugar balances acidity, while olive oil adds richness.

Prep Time
15 mins
Cook Time
2 hrs 15 mins
Total Time
2 hrs 30 mins
Servings: 20 people
Calories: 168 kcal
Course: Main Course, Condiments, Dinner
Cuisine: Italian

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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
  4. 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!
  5. 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

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%)

Nutrition Facts

Serving: 20 people

Amount Per Serving

Calories 168

% 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.