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Bulk Spaghetti Sauce
Amy Jeanroy
Approximately 10 (2-cup) portions
BeginnerSaving money is easier when you can make a few key items in bulk, and have them on hand throughout the week. This tomato sauce has a wonderful flavor, perfect for spaghetti, lasagna and any casserole dish that uses a tomato base. Honestly, I always use all the vegetables in my fridge for this recipe, including shredded zucchini in the freezer.
Total Steps
4
Ingredients
10
Tools Needed
8
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The Farming Wife - Kitchen Sink Spaghetti SauceIngredients
- 2 leaves bay
- 3 tablespoons Italian seasoning
- 1/4 teaspoon pepper
- 1 tablespoon salt
- 5 quarts tomato puree
- 1 tablespoon sugar
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 3 onions, chopped
- 5 medium carrots, shredded fine
Instructions
1
Step 1
until tender
In a large Dutch oven, sauté the chopped onions, shredded carrots, and minced garlic in the olive oil until tender.
2
Step 2
Add the tomato puree, sugar, salt, Italian seasoning, bay leaves, and pepper to the Dutch oven.
3
Step 3
at least an hour
Bring the mixture to a simmer and cook for at least an hour.
4
Step 4
Remove the bay leaves. Let the sauce cool, then divide into 2-cup portions and freeze in freezer-safe containers.
Tools & Equipment
cutting board
knife
grater
measuring spoons
measuring cups
Dutch oven
ladle
freezer-safe containers