You can cut this recipe in half if you’re just making enough for a meal with a bit of leftovers, but why would you do that? Make this doubled recipe, or even double it again! This sauce freezes well and can be pulled out weeks and months later to shortcut many recipes requiring a tomato-based sauce, which is why I recommend making the sauce without any meat first, storing away the extra then adding meat as it’s called for in your recipes.
Servings: about 4 quartsPrep Time: 15 minutes Cook Time: 2 hours
2 28-ounce cans diced tomatoes
6 cans tomato paste
2 teaspoons dried or 2 tablespoons fresh basil
2 teaspoons dried or 2 tablespoons fresh oregano
2 tablespoons chili powder
1 tablespoon pepper
2 teaspoons salt (or to taste)
3 tablespoons minced garlic
2 tablespoons sugar
1 bay leaf
1 large onion, chopped (optional)
2 cups water
Simmer, covered, one hour, stirring occasionally. Simmer another hour uncovered. (Discard bay leaf when sauce is finished.)
For spaghetti sauce: Add cooked ground beef (and meatballs!) along with other vegetables, sauteed with the beef, as desired–peppers, mushrooms, etc. (Amounts depending on how much sauce you’re using for spaghetti.)
Also use for pizza sauce, and for a base sauce to shortcut lasagna. Simply add the cooked sausage and ground beef.
To store: Use a ladle or large scoop (a measuring cup works good) and place in freezer bags.
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