Oh So Good – Homemade Spaghetti / Lasagna Sauce

Pin It

Swift Creek-20130414-00289Oh So Good – Homemade Spaghetti / Lasagna Sauce

Do you often wish you had your own Spaghetti or Lasagna Sauce in the cabinet or freezer?  I know you don’t want to buy sauce for 2 reasons, the price and the hidden ingredients. You can easily make the sauce and freeze it or pressure can it.

It doesn’t take any longer to make a large batch than it does to make a small batch. Go ahead, jump in.  Make about 10 jars at approx. 30 ounces each for about $15.00 (and that includes ground turkey)  probably about $10.00 if you want to make it meatless.

The recipe is easy and makes your house smell better than an Italian Restaurant.

Once you have this sauce made you can use it for Spaghetti, Lasagna, sauce for Pizza, Bread Sticks or Cheese Sticks and in any other dish that you would normally use a jarred store bought sauce.

Oh so good sauce with no MSG, NO HFCS and none of those added “extras” that you don’t want in your sauce.

The ingredients:
2 or 3 lbs ground turkey (optional)
1 large onion (diced)
1 whole head of fresh garlic (minced)
4  6 oz cans of tomato paste
5  28 oz cans of crushed tomatoes
2  Tablespoons of Italian Seasoning
1 tsp Basil (for a little extra, I know it’s in the Italian Seasoning)

The recipe:
Start with a very large heavy pot or two regular large pots 6 quarts or so and 2 or 3 lbs ground turkey (optional) I like to mush the ground turkey up in the pot with a couple of cups of water before turning on the heat.  The water/meat/mush gives you those tiny meat pieces instead of those large clumps. This lil’ trick works for ground beef too.  I just can’t stand those big clumps of meat in my sauce or chili and the water breaks it down and does the trick for making the tiny pieces. Once you have browned your meat, drain it and set it aside. Now in the pot pour some olive oil (or any other oil you like) and put in the onions and garlic, cook until translucent, add a couple cups of water and continue cook a little longer. Pour the meat back in the pot and continue cooking and add the Italian Seasoning and basil.  If you have a very large pot you can now add the tomato paste and tomato sauce and  8 – 9  cups of water. Your total should be right about 300 ounces, so you will have 9 or 10 jars with about 30 ounces each when you are finished. I don’t have a pot large enough to put all of this in one pot. What I do is cook all of the meat, onion, garlic and seasonings in the pot then separate that into 2 pots (a large pot and a large crockpot) and then I pour in the tomato paste, tomato sauce, and water evenly between the two pots. Let it come to a soft boil then turn it down to simmer and let it simmer for a couple of hours. Sometimes I like to add a couple of tablespoons of sugar to each pot if there seems to be too much acidity in the tomatoes.  The sugar is optional. I prefer freezing this sauce in jars. I don’t like the idea of canning with meat, but I know people that do it.  You can freeze it in any container of course, even in freezer bags.

Swift Creek-20130414-00284

This picture was taken after I had taken about 30 ounces  out for a pan of lasagna.

 

Follow Me on Pinterest

Leave a Reply

Your email address will not be published.

* Copy This Password *

* Type Or Paste Password Here *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

CommentLuv badge