You can also use pints for this homemade canned spaghetti sauce recipe. . Instead of the red pepper, I used a combination of hot and sweet wax peppers, jalapeno peppers, and sweet bell peppers (gypsy)…(and doubled what the recipe calls for). In general, I love spaghetti sauce for its rich tomato flavor but the flavors in this sauce – overly sweet with aftertaste, masked the tomato flavor. I want to make this, but I need to know if the Parmesan is freshly grated or out of the can. Your email address will not be published. We made it tonight with tomatoes from our garden and couldn’t be happier with the results! Hi Sara – I bet your authentic recipe is delicious! You call it a Sauce maker. I also used Italian sausage. I made this last night when we had some visitors over. I have made this spaghetti sauce twice now and it is so delicious! My 4 children (10.5, 9, 5.5 and 3) grew up on this stuff. To begin, brown the meat and onions on the stove, then add the garlic and cook for 30 seconds or so. The family is obsessed! Since you’re going to let this simmer away on the stovetop you can easily triple the recipe and freeze the additional servings. Seriously, making family meals can be the pits sometimes so I’m glad that there are moms out there who can use some good ideas! Thank you! I made this today, it literally filled up my large stock pot. My picky eater wiped the plate clean! Sometimes adding a bit of liquid (like some of the diced tomatoes or crushed tomatoes) to the blender can help it all combine a bit better. I also added diced zucchini. He raves, which makes me smile. Thank you for a winner of a recipe … I am making more tomorrow! Mel,,, Read many of the comments,,,love to read what people have to say about your recipe’s . I was looking online for a simple spaghetti recipe that had onions, garlic, bella mushrooms and vine-ripened tomatoes and yours came up! Wow, Melanie! I have been telling everyone about it. That looks scrumptious! I’m making this today and was just wondering what it added to it. I got six cups sauce from my batch. The roasted red pepper gave it a sweet smoky flavor and letting it simmer on the stove top reduced the sauce to a nice thick consistency (it was too watery in the slow cooker). Made this today for my post-baby freezer stash and it’s lovely! We love it! I’ve added some additional notes to the recipe below to reflect some very minor changes I’ve made over the years. Awesome sauce! ), that’s one of the things I love about it, because I can make it once and stick half (if not a little more) in the freezer for a super easy dinner later. What is a saucer – for straining the tomatoes? A glug of red wine instead of balsamic a few hours before it was done. This was delicious! Coming soon, I hope! I think it was better the 2nd time around. Save my name, email, and website in this browser for the next time I comment. I made this recipe and it was the BEST spaghetti sauce I had. Add the tomato paste, salt, pepper, oregano, basil and thyme, and cook for 1 minute, stirring until combined. My husband prefers it that way. I use all the same ingredients for my sauce and for the sugar, I use light brown sugar. I’m sure it’s good this way too but since I started making my sauce this way I would never go back to the other method. Bring to a simmer and cook on low heat, on a simmer, for 1 hour. I made this last night and love it. My family LOVED this! amzn_assoc_ad_mode = "manual"; Note: click on times in the instructions to start a kitchen timer while cooking. Start by browning the ground beef in a large skillet and drain the fat after 3-4 minutes. Try adding a bit more salt – that can make a huge difference. Bummer. Hands down the BEST spaghetti sauce I’ve ever made! I put them in the standard two cup glass pyrex measuring cup and use an immersion blender. Can be drained at this time if ti watery. I ask for home made but it is always with can tomatoes I want fresh tomatoes. That is how we have been doing most of the tomatoes this year. I prefer smaller chunks of tomatoes in my sauce. Then spoon the rest on Roasted Spaghetti Squash or Eggplant Parmesan. Turn down low and simmer slowly for about 20 min to let the seasonings mingle. I haven’t tried – not sure if the pH levels are safe for canning. Thanks. What brand of balsamic vinegar do you prefer? Add 1 cup of the chopped onions, and sauté until translucent and slightly browned, 3-4 minutes. I’m thinking lasagna is in my near future! Usually I don’t comment on pages, but this sauce deserves the recognition! Been married to an Italian for 34 1/2 years. I made it exactly like the said and my family and friends just devoured it. Oh Mel, I just discovered your site. Was average. I have tried for years to make my own sauce and have always gone back to Prego because I could not make one that tasted any better until today. The future you will thank you. Soooo delish!!! Then transfer the mixture to the crock pot and add the remaining ingredients. It is delicious! However, I was so worn out that I don’t have the heart (or courage) to try it again by myself! I haven’t canned this recipe because it hasn’t been tested for food safety issues with canning – having said that, recipes with meat need to always be pressure canned not water bath canned. I moved up to a larger pot, then had to go up to an even bigger one by the end. I think most of the flavor was brought out with the balsamic vinegar which I didnt realize would happen. We had enough for supper last night. Whoa. Sorry, next time Zi will leave out the vinegar. and if not then any pointers on how you would cook it in the IP and without the meat? Once the tomatoes are cool enough to handle, peel the skin off of them and use a knife to cut out the center. Hi Marissa, I do. canned tomatoes. Is that how you read it as well?). So good! I made the recipe according to the instructions, but added an extra 1/2 lb. I love this so much better! I’ll have to keep an eye out for those packets. They are the tastiest sauces I have ever had. Lemon juice helps to ensure that your homemade canned spaghetti sauce has a safe acidity level. It was a big hit. I’m happy you’ve found “the one!”. Then add the garlic and cook 1 additional minute. Yes mam! So yummy! Is this better then any restaurant, It was very delicious. Thank you for such a yummy addition to our recipes . Can I just say that this sauce saved pasta for me. I’m so happy to have all of this homemade meat sauce to freeze!! This is a bolognaise and you won’t be sorry because it has a much better texture then browning the meat first and then building the sauce around it. -Meggan. I really love Mrs Wages sauce packets. My husband (Brian) would tell your husband he may never get sick of it! I can’t find the spaghetti sauce recipe for canning though. And why no recipe for enchilada sauce? I added mushrooms as well. I’m shouting and celebrating because dinner is routinely a difficult experience (I.e. Tiff, I don’t know…I’ve never canned this sauce. But never could get her’s to taste the same until her daughter told me, porcini mushrooms. This second time around I added 1 lb sausage and 1 lb hamburger- so good! One of my guests even joked that they kind of just wanted to drink the sauce straight because it was so delicious. Is that posted somewhere? I already had the meat cooked so just threw all in the sauce and simmered for 4 hours. If I come across a stellar recipe, I’ll let you know! After eating this sauce I will never use jarred sauce again!! Turn it to med/low heat and add your chopped garlic. This was delish! Your email address will not be published. Hopefully I’ll have it posted by next week! It’s really about what you like and what consistency you prefer. I’m so glad you liked this spaghetti sauce. Otherwise, I really liked the taste and the texture. of the last ingredient – the balsamic vinegar, and I also use a good brand from Costco. How many quarts does it make? I put mine in quart canning jars and freeze it. It turned out really well! Yes, I seed and core and stem the pepper. My husband devoured it and asked for more. I just saw another reply where you mentioned it is great without meat. I don’t see the instructions for the bay leafs and my spaghetti sauce is now simmering, help! Best sauce EVER ! I just added some water as the bottom was scorching as the sauce was simmering. I may have made a mistake, though. Made from scratch, quick and easy, with healthy ingredients, you won't ever want to purchase store bought again. Thank you for sharing such a wonderful recipe Mel!! I definitely will be back to let you know how it went! Everyone who eats it raves about it and wants the recipe. I did not like the flavor after that. I like the vegetable ideas the other ladies have shared. If it still looks too watery, cook a little longer. It’s also a great recipe for serving with Garlic Bread as an appetizer. Thanks a bunch! Weird, but magnificently good! I used a quart of my tomatoes, a large can of seasoned tomatoes, and a large can of sauce, plus the tomato paste.

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