Step-by-Step Guide to Homemade Spaghetti Sauce

This easy spaghetti sauce is a quick recipe for tomato sauce. I have just given the outline for the sauce, but you can add any vegetables to it. I especially like it with mushrooms and peppers.

Step-by-Step Guide to Homemade Spaghetti Sauce

Step 1: Choosing the Right Tomatoes

• Opt for San Marzano tomatoes for the best spaghetti sauce.

• Look for canned San Marzano tomatoes in your grocery store, ensuring the label specifies the variety.

Step 2: Using Whole Tomatoes

• If making sauce from scratch using whole tomatoes, peel and remove stems.

• Blanch tomatoes in boiling water for 1-2 minutes and transfer them to an ice bath for easy peeling.

Step 3: Differentiating Marinara and Spaghetti Sauce

• Recognize marinara as a simple tomato-based sauce with basic flavorings like garlic, salt, and basil.

• Understand that spaghetti sauce includes additional ingredients like onion, fennel, parsley, and oregano.

Step 4: Ground Beef Consideration

• Note that ground beef is not included in this recipe but can be added if desired.

• If adding ground beef, cook it thoroughly with onions, draining excess grease, or add it separately before serving.

Step 5: Serving Suggestion

• Serve spaghetti sauce with Homemade Baked Meatballs for a flavorful combination.

• Highlight the convenience of freezing both sauce and meatballs for quick weeknight meals.

Step 6: Time-Saving Tip

• If simmering for 1-4 hours is challenging, transfer the sauce to a slow cooker for a hassle-free simmering process.

• Set the slow cooker on high for 4-5 hours to achieve well-developed flavors.

Step 7: Freezer Instructions

• Cool the sauce and ladle into gallon-sized ziplock bags, estimating portions based on family size.

• Freeze bags on a baking sheet and rearrange once solid. Thaw and reheat when ready to eat.

Step 8: Canning Instructions

• Sterilize pint-sized mason jars and add lemon juice.

• Fill jars with prepared spaghetti sauce, leaving 1/2 inch at the top.

• Process in a boiling water bath for 35 minutes.

Step 9: Storage and Reheating Instructions

• Store leftovers in an airtight container in the fridge.

• Reheat on the stovetop over medium-low heat until warmed through.

Ingredients:

For 1 Serving (Adjustable using 1X, 2X, 3X multipliers)

• 2 tablespoons olive oil

• 1 large white onion, minced

• 5 cloves garlic, crushed

• 1/2 cup chicken broth

• 1 28-ounce can crushed tomatoes

• 1 15-ounce can tomato sauce

• 1 6-ounce can tomato paste

• 1 tablespoon white sugar

• 1 tablespoon fennel seeds

• 1 tablespoon ground oregano

• 1/2 teaspoon salt

• 1/4 teaspoon ground black pepper

• 1/2 cup chopped fresh basil

• 1/4 cup chopped fresh parsley

Cooking Instructions:

1. Heat olive oil in a large pot, sauté minced onion until softened.

2. Add crushed garlic and sauté for 30-60 seconds.

3. Pour in chicken broth, crushed tomatoes, tomato sauce, tomato paste, sugar, fennel, oregano, salt, pepper, basil, and parsley. Bring to a simmer.

4. Reduce heat and simmer for 1-4 hours.

5. Use an immersion blender to achieve the desired consistency—chunky or smooth.

Notes:

• The recipe is suitable for canning.

• For long-term storage, freeze cooled sauce in gallon-sized resealable bags. Thaw and reheat before serving.