I’m going to post the small batch recipe which will work for one meal, and also the large batch that I normally make. I figure it takes just as much time to make the large batch as it does the small one, and it saves time later. 😛
The sauce cans and freezes beautifully, and I use it for spaghetti or any other pasta dish, as pizza sauce, a dipping sauce for breadsticks, etc. I don’t add hamburger meat until I’m ready to serve. If you decide to go ahead and add the meat and you’re making the large batch, just be sure to pressure can unless you freeze it.
This is so good, you won’t ever go back to Ragu. 😀
SMALL BATCH:
2 – 15oz cans tomato sauce
1 – 6oz can tomato paste
1 tablespoon parsley
1 heaping tablespoon minced garlic
1/8 cup olive oil (I don’t measure – just use enough to saute the onions)
1/2 cup chopped onion (or more)
1 teaspoon salt (more or less – cook for a while and then adjust to your taste)
1 1/2 teaspoon basil
1/4 teaspoon black pepper
1/4 teaspoon ground oregano
1/2 to 1 cup water (more or less – depends on the thickness you prefer)
OPTIONAL INGREDIENTS:
2 – 16oz cans whole tomatoes
2 tablespoons sugar
mushrooms
2 pounds ground hamburger, cooked and drained
Simmer onions in olive oil until translucent, add other ingredients and let simmer until you’re ready to serve. (Simmer at least 2 to 4 hours – crockpot works great for this!)
Now – if you love pasta as much as I do, this next batch is for you:
LARGE BATCH:
You’ll need a BIG pot – I use my 6 quart stainless.
1 – large #10 can (105 oz) tomato sauce
4 – 6oz cans tomato paste
4 tablespoons parsley
4 heaping tablespoons minced garlic
1/4 cup olive oil (I don’t measure – just use enough to saute the onions)
2 cups chopped onion (or more)
1/2 to 1 tablespoon salt (more or less – cook for a while and then adjust to your taste)
4 1/2 teaspoons basil
3/4 teaspoon black pepper
1 teaspoon ground oregano
3 cups water
3 to 6 tablespoons sugar – some cans of tomato sauce are a little sweeter and require less sugar – every batch is different (you can even leave the sugar out completely if you want – we like just a touch of sugar to cut the acidity of the tomato)
Simmer onions in olive oil until translucent, add other ingredients and let simmer until you’re ready to serve. (Simmer at least 2 to 4 hours. If your crockpot is big enough, you might get all of this in there!)
Kiddo doesn’t like pieces of onion in anything, but loves the flavor, so I puree the onions after sauteing.
I also normally add a few dashes of Cavender’s Greek Seasoning and some garlic powder to this as well (we love garlic!). It’s cheaper to make a big batch, and it tastes so much better than the commercial stuff!
Enjoy! 😀
Note: To feed 100 people, we multiply the large batch by 5 and use 15-20 pounds or so of spaghetti. Course, that takes into consideration they’ll eat a salad and garlic bread along with it. 🙂
[…] Basket – Can your own spaghetti sauce, add it to a basket with a package of dry spaghetti, container of parmesan cheese, and maybe a loaf […]
could you tell me how many qts your (big batch) spaghetti recipe makes? I’ll also be using my own home grown romas. how long and at what pressure should i cook?
Hi Laura,
I think I usually get somewhere around 4 to 6 quarts out of the big spaghetti recipe (…I think). It’s hard for me to pinpoint it because we always have spaghetti that night and use some of it before I can the rest. 🙂
For pressure canning, I found on the Presto website 10# pressure, 20 minutes for pints, 25 minutes for quarts, depending on your altitude. Scroll down to the tomatoes section of that page. I would have to dig my pressure canner book out to make sure, but that seems like what I normally pressure can my own sauce at too.
This looks delicious! Thanks for sharing your recipe – I am going to give this a try.
[…] Spaghetti sauce […]
This sauce was the bomb. I am so glad that I found it, I now have a basic recipe that I can follow and the only thing that I am going to do different is add some sausage to it and possible make a batch with some mushrooms and green peppers. I think the pepper flavor will just push this sauce over the edge of greatness.
[…] I think I might use this recipe from now on . The recipe I found that I followed the closest was Arkansas Soaper, very easy instructions and great flavor!! So read below on how to make super easy Homemade Pasta […]
[…] Spaghetti sauce […]
Reblogged this on Creating The Perfect Mom and commented:
I just finished my last quart of this sauce. Our family loooves it! This time I think im going to dice up some fresh spinach and add it into the sauce, primarily for the health factor! The husband and kiddos will never know that its there!!!! I’m going to be making this sauce again next week! I love finding recipes that are delicious, cost saving & easy to make. Good Luck making your batch of spaghetti Sauce.
Hi, I just stumbled upon your blog this morning. I must say your recipes for homemade sound delicious and I have most of the basic ingredients except for the ground oregano. Can I use dried instead? And how much? I really wanna try the small batch because I’m single and live by myself.
P.S. I just wanna reach through the computer screen and grab those two large jars of your spaghetti sauce. They look so beautiful.
Made this today after finding on Pinterest. It is FANTASTIC! I’ll never use store bought sauce again. Thanks!
[…] Spaghetti sauce […]
[…] Spaghetti sauce […]
How long until these go bad?
Pressure can if using meat.
When you can it does it have the meat in it
If you want to eliminate sugar,grate one med. carrot into sauce to cut acid.Got this tip from a chef. it works.