Freezer Spaghetti Sauce
Transform weeknight dinners with this flavorful and versatile Freezer Spaghetti Sauce, a make-ahead marvel that combines hearty ground beef, savory Italian sausage, and a medley of tomatoes and herbs. Slow-simmered to perfection over two hours, this homestyle sauce develops rich and robust flavors thanks to the addition of garlic, onions, dried oregano, basil, and thyme. A finishing touch of fresh parsley adds a burst of freshness to every bite. Designed for batch-cooking convenience, this recipe yields twelve servings and freezes beautifully for up to three months, making it a go-to option for busy schedules or meal prep enthusiasts. Simply thaw or reheat directly from frozen, and serve over your favorite pasta for a comforting classic in minutes. Whether you're feeding a crowd or stocking your freezer, this homemade spaghetti sauce is a must-try staple for your kitchen. Target keywords: homemade spaghetti sauce, freezer spaghetti sauce, meal prep spaghetti sauce, make-ahead pasta sauce recipe.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 4 cloves garlic cloves, minced
- 1 pound ground beef
- 1 pound Italian sausage
- 28 ounces crushed tomatoes
- 15 ounces tomato sauce
- 6 ounces tomato paste
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon crushed red pepper flakes (optional)
- 1 teaspoon granulated sugar
- 1 cup water
- 2 tablespoons fresh parsley, chopped
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the chopped onion and sauté for 3-4 minutes, or until softened and translucent.
Stir in the minced garlic and cook for an additional 1-2 minutes, being careful not to let it burn.
Add the ground beef and Italian sausage to the pot. Cook for 8-10 minutes, breaking the meat into small pieces with a spoon, until browned and fully cooked. Drain any excess fat, if necessary.
Stir in the crushed tomatoes, tomato sauce, and tomato paste until well combined.
Add the dried oregano, dried basil, dried thyme, salt, black pepper, crushed red pepper flakes (if using), and sugar. Stir to incorporate the seasonings evenly.
Slowly pour in the water, stirring to combine. Bring the mixture to a gentle boil over medium heat.
Reduce the heat to low and simmer the sauce uncovered for 1.5 to 2 hours, stirring occasionally to prevent sticking and to allow the flavors to meld.
Once the sauce has thickened and the flavors are fully developed, stir in the chopped fresh parsley.
Remove the pot from heat and let the sauce cool completely before portioning it into freezer-safe containers or freezer bags.
Label the containers with the date and store them in the freezer for up to 3 months.
To use, thaw the sauce overnight in the refrigerator or heat it gently from frozen in a pot over low heat.
Nutrition Facts
Calories |
262 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.0 g | 23% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 56 mg | 19% | |
| Sodium | 508 mg | 22% | |
| Total Carbohydrate | 11.1 g | 4% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 7.3 g | ||
| Protein | 15.4 g | 31% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 42 mg | 3% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 612 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
