Homemade Spaghetti Sauce

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Written by Tara Ziegmont

Once you taste this homemade spaghetti sauce, commercial spaghetti sauce just won't do! This recipe has been in my family for a couple of generations, and it is amazing. You can vary the amount of sugar and the amount and types of vegetables to your own taste. You can also cook it for a shorter or longer amount of time, depending on how thick you want the sauce to become.

Ingredients for homemade spaghetti sauce:

1 peck of tomatoes
3 stalks of celery, chopped coarsely
1 green pepper, chopped coarsely
10 onions, chopped coarsely, divided
2 very large cloves of garlic, pressed
1 tablespoon oregano
5 bay leaves
1 1/2 tablespoons basil
1 tablespoon Italian seasoning
1/8 teaspoon crushed red pepper
1/2 cup sugar
2 tablespoons salt
18 ounces tomato paste
32 ounces sliced mushrooms

Instructions:

Blend tomatoes, celery, green pepper, and half of onion in blender to desired level of chunkiness. We like our sauce fairly smooth, so we blend ours for a good long while on Chop.
Transfer blended vegetables to a very large pot (at least 8 quarts). Add spices, tomato paste, mushrooms, and remaining onions. Cook for 3 hours, or until desired consistency is reached. If you like your sauce thicker, you might want to cook it longer than 3 hours. If you like your sauce on the thin side, don't cook it as long.
Remove bay leaves.

Preserving:

This recipe will make approximately five to six quarts of homemade spaghetti sauce. If you're feeding a lot of people, you might use it all. If not, you will need to preserve it in some way. We can our spaghetti sauce in quart jars using a boiling water bath for forty minutes. You could also freeze it.

A side note:

If you want your spaghetti sauce to contain meat or oil, you should add it before you serve. Adding meat or oil before canning or freezing your sauce will hasten its spoilage.

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Gokemon

| Editor | 2008-09-15 13:27:28

You go girl,
You inspire me to write about my own favorite sauce, the Golden Pasta Sauce.
Yours is like our families day to day favorite. (maybe we like ours with about half the amount of onions) Thanks for posting it.

You are correct, do not add meat to canned sauce, unless you can it with a pressure canner.

I would also recommend adding a 1 tablespoon of lemon juice per quart if you are water-bathing it. (agan without the meat)

Nivekian

| 97.112.227.xxx | 2008-10-14 21:37:29

10 onions? Are you serious?
Maybe you should specify what kind of onions, some are rather large...

BigGirlBlue

| Author | 2009-04-20 15:09:33