Growing up, my Mom always made homemade spaghetti sauce for our spaghetti. I might have taken it for granted back then. She’d make a big pot with lots of hamburger. We’d eat some for dinner and Mom would package the leftovers in various Tupperware containers for the freezer.
This spaghetti sauce is easy to double and wonderful to freeze. Plus, spaghetti sauce really is simple to make – and without any artificial ingredients! You can make this sauce with or without the hamburger. This time around, I made the sauce without ground hamburger since I plan to add freezer meatballs when I serve it. Also, I always use water instead of tomato juice. Mom did and so I do as I learned.
Spaghetti sauce is something you can easily adjust to your own preference. If you want it spicier, add more chili powder. If you want it sweeter, add more brown sugar. If you want it chunkier, add diced tomatoes. The possibilities are endless!
2 (6 ounce) cans tomato paste
2 (8 ounce) cans tomato sauce
1 (16 ounce) can water or tomato juice
1 teaspoon lemon juice
2 tablespoons brown sugar
1 tablespoon chili powder
1 teaspoon oregano
1 teaspoon basil
1 clove garlic
2 pounds hamburger, browned, optional
1 medium onion, diced, optional
Combine tomato products in a large saucepan. Add water (or tomato juice, if desired). Stir in seasonings. If desired, add meat browned with diced onions. Simmer over low heat for 30 minutes. Allow spaghetti sauce to cool before storing it in the fridge and / or freezer.
For all my other freezer cooking recipes, click on the button below to view the rest of my recipes from 31 Days of Freezer Cooking.