Spaghetti Sauce Recipe

Posted By:  Stephanie

Remember this post from last Friday when I was talking about what to do with all those tomatoes in your garden?  Well, we have MANY more tomatoes that have become ripe sense then.  My mother in law who lives next door was canning up some spaghetti sauce so I decided to share a recipe with your from the Blue Book of Preserving by Ball.

Yield: about 6 pints

2 cups chopped onions
2 cups chopped green peppers
1 cup chopped celery
4 cloves garlic, minced
2 tablespoons oil
2 pounds ground beef (the sauce in the picture above does not have the meat in it)
3 (6-ounce) cans tomato paste
3 (8-ounce) cans tomato sauce
1 (29-ounce) can whole tomatoes, chopped (or fresh tomatoes of course)
2 bay leaves
2 teaspoons oregano
1 teaspoon basil
1 teaspoon salt
1/4 teaspoon pepper

Saute onions, green peppers, celery and garlic in oil until onions are tender.  Add ground beef; cook until browned.  Drain off fat.  Add remaining ingredients; simmer 1 hour.  Remove bay leaves.  Cool.  Ladle sauce into can-or-freeze jars or plastic freezer boxes, leaving 1/2-inch headspace.  Seal, label and freeze.

If you give this recipe a try let us know what you think!  

We have lots of projects we hope to get started/complete over the weekend and couldn't be more excited about it!  Have a wonderful weekend, we'll be back Monday for more fun!


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