Thick Homemade Spaghetti Sauce (A Big Batch Recipe)

This homemade spaghetti sauce is thick and hearty.

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.

Course Dinner, Main Course, Sauce

Cuisine Italian

Diet Gluten Free

Keyword 8-qt dutch oven, big batch spaghetti sauce, canning, freezing, homemade spaghetti sauce, Italian pasta sauce, jonny's garlic spread and seasoning, make ahead, spaghetti dinner, spaghetti sauce, thick

Prep Time 15

Cook Time 2 15

Total Time 2 30

Servings people

Calories 168

Author Holly Ford

Equipment

8-qt dutch oven

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

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

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.

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