#10 Can Spaghetti Sauce

⏱ 510 mins 🍽 5 quarts, 20 serving(s) 🏷 Sauces

This robust spaghetti sauce is designed for bulk preparation, yielding five quarts. It begins by browning Italian sausage, then sauteing onions and garlic with a blend of dried herbs to release their oils. The mixture is combined with a full #10 can of tomato sauce and slow-cooked for several hours, resulting in a deeply flavoured sauce ideal for pasta. The recipe includes clear instructions for freezing in portions.

#10 Can Spaghetti Sauce

Ingredients

  • 102 ounces tomato sauce (#10 can)
  • 1 1/4 lbs Italian sausage, casings removed
  • 2 tablespoons olive oil
  • 1 large white onion, diced
  • 1 tablespoon minced bottled garlic
  • 1 tablespoon sugar
  • 1 tablespoon paprika
  • 1 tablespoon dried parsley
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 1 tablespoon garlic powder
  • 2 bay leaves
  • salt, to taste
  • pepper, to taste

Method

  1. Crumble and brown the Italian sausage in a pan until fully cooked, with no pink remaining. Drain, rinse, and transfer it to a five-quart crockpot.
  2. Cook the diced onion and bottled garlic in olive oil until they become translucent and golden. Stir in all the dried spices, sugar, and bay leaves. Remove from the heat and allow the spices to mingle for about 10 minutes.
  3. Pour the tomato sauce and the spice mixture into the crockpot with the meat. Stir everything to combine. Cook on high for 1 hour, then reduce to low and continue cooking for 7-8 hours.
  4. To freeze, let the sauce cool completely. Ladle it into quart-sized freezer bags, remove all air, and lay them flat on a cookie sheet. Once frozen solid, the bags can be stored upright.

Nutrition (per serving)

Sodium1106900 mg

Recipe details

CategorySauces
AuthorAngel91805