Bulk Spaghetti Sauce

It's pasta day in my house on this New Year's Day! Time to make homemade fresh meat sauce in bulk! This is a very large recipe so that you can freeze it and save for later. I usually serve one meal before freezing and then freeze about 8-10 bags of sauce (depending on your sizes needed for a meal). I also included a single ingredient list at the very bottom, in case you aren't as motivated as I am and you want to make each batch individually. But who wants to do all that? GO BIG!

Brown all that meat in a large pot! I use a Pampered Chef Mix n Chop tool that helps me chop all that up in no time. 10 pounds of meat is no joke so get this tool to whiz through it in no time!

I love the smell of cooking onions and garlic!

Wine takes this recipe to a higher level. You don't have to buy an expensive bottle either and I recommend a drier white, like Sauvignon Blanc.

Lots of crushed tomatoes give this a hearty and thick texture without big chunks of tomatoes.

Add all your spices - it will start smelling so good now.

Throw all that meat in!

Once you stir it all up, it will look extra thick and like you will not have enough sauce. Do not worry, as it cooks it will get more saucy.

Add in the parsley and Rinds.

Look at how beautiful that sauce turned out!

Ingredients:

• 5 pounds Ground Beef

• 5 pounds Ground Italian Mild or Sweet Sausage

• 4 Tablespoons Olive Oil

• 4 whole Large Yellow Onions, Diced

• 12 cloves Garlic, Minced (I use the kind that's already minced and add 6 large tablespoons full)

• 2 cups White Wine (or Low Sodium Beef Broth If You Prefer)

• 4 cans 28 oz Crushed Tomatoes

• 2 cans (14 oz) Crushed Tomatoes

• 2 cans (small, 4 oz) Tomato Paste

• 2 jars your favorite Store bought Marinara Sauce (Rao's is my favorite because it has a lower amount of carbs)

• 2 teaspoons Ground Oregano

• 2 teaspoons Ground Thyme

• 7 whole Bay Leaves

• 4 Tablespoons Sugar

• 4 teaspoons Kosher Salt

• 1 teaspoon Crushed Red Pepper

• 3/4 cup Finely Minced Fresh Parsley (or 3 Tablespoons Parsley Flakes)

• 4 Parmesan Rinds (if you cannot find these in the fresh cheese deli, then substitute with 1 cup grated Parmesan)

Directions:

1. In a very large pot over medium-high heat, brown the ground beef and sausage until totally browned. Drain grease from pot and put the meat in another pot for later. Set aside.

2. Using the pot you cooked the meat, add in the olive oil. When it is heated, add in the diced onion. Stir it around for 2 minutes, then add the garlic. Stir and cook for an additional minute, scraping the pot to get any leftover meat off the bottom.

3. Pour in the wine and allow it to bubble up and reduce for about 2 minutes.

4. Add the tomato paste and let this cook for about 2-3 minutes until the color changes to a slightly darker red. Pour in crushed tomatoes and marinara sauce. Stir to combine.

5. Add oregano, thyme, sugar, salt, bay leaves, and crushed red pepper.

6. Stir, then add cooked meat and stir to combine.

7. Place the lid on the pot and allow to simmer for 1 hour, stirring occasionally.

8. Add a little water or some low-sodium broth if it needs more liquid.

9. After an hour, add the minced parsley and the Parmesan rinds (or grated Parmesan). Stir to combine, then put the lid back on and allow it to simmer for another 30 minutes or so. Discard bay leaves and rinds before serving.

10. Save amount of sauce needed for one meal and allow rest to cool.

11. Portion out sauce amounts needed for each meal, depending on your family size, in Ziploc freezer bags. I also like to keep the bay leaves and rinds in the sauce when I freeze them, taking them out when I thaw and reheat later. I also like using the half-gallon size, but they are hard to find. If I don't have any on hand, I will use the gallon size. Try to eliminate as much air as possible and seal. Lay bags flat on cookie sheet and place in freezer for 1 hour and then you can remove the cookie sheet.

12. You can freeze your sauce for about 6 months.

I would love to hear if you used this recipe, leave me a comment or tag me if you post a picture!

#homemade #pastasauce #spaghetti #marinara #fresh #pasta #onespiceatathyme

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Here is a smaller version of the Ingredient list for a smaller individual portion.

• 1.5 pounds Ground Beef

• 1 pound Ground Italian Mild or Sweet Sausage

• 1 1/2 Tablespoons Olive Oil

• 1 whole Large Yellow Onion, Diced

• 3 cloves Garlic, Minced (I use the kind that's already minced and add 6 large tablespoons full)

• 1/2 cup White Wine (or Low Sodium Beef Broth If You Prefer)

• 1 can 28 oz Crushed Tomatoes

• 1 can (14 oz) Crushed Tomatoes

• 1 large heaping Tablespoon Tomato Paste

• 1 jar your favorite Store bought Marinara Sauce

• 1/2 teaspoons Ground Oregano

• 1/2 teaspoons Ground Thyme

• 2 whole Bay Leaves

• 1 Tablespoon Sugar

• 1 teaspoons Kosher Salt

• 1/2 teaspoon Crushed Red Pepper

• 1/4 cup Finely Minced Fresh Parsley (or 3 Tablespoons Parsley Flakes)

• 1 Parmesan Rind (if you cannot find these in the fresh cheese deli, then substitute with 1/4 cup grated Parmesan)