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Thick Homemade Spaghetti Sauce (A Big Batch Recipe)

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.

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 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

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

  • 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

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

% 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.