Spaghetti Sauce

Please note this picture was taken after the sauce had been added to ground beef and is not consistent with the recipe as written.

Some things are worth making from scratch this is one of those things. Since this is labor intensive it is a fairly large recipe. If I'm actually making spaghetti this is COMFORTABLY 2 meals for my family of 5 (one being a baby) and HALF of the sauce is frozen.

Usually I do this with meatballs but today I wanted to bottle it and was unsure how hamburger bottles (I kind of don't think it does) anyway that's so you know it can be adapted to use with meatballs or even just ground meat (your choice I've used turkey and beef with great results).

Start with tomatoes lots of diced tomatoes if lots of tomatoes (and I've never counted how many just lots) are unavailable you can substitute and use
1 can (64 oz) of tomato juice
2 cans (8 oz) tomato sauce
1 can (6 oz)tomato paste
1 can (12.5 oz) stewed tomatoes

If you used tomatoes your going to want to kind of mush the diced tomatoes up while they are being cooked (on low so they are just below simmering about 1 hour). When the skin of the tomatoes starts going transparent it's time to add the spices (this is adjustable to fit your own taste this is just my suggestions).

4 minced garlic cloves
1/3 c dried onion flakes
2T Basil
3T Oregano
2T Garlic Powered
3T Chili Powered
2t Dried crushed red peppers
5T Italian Seasonings
4 Bay Leaves
1t Salt
1t Black Pepper

Simmer that for 20-30 minutes and then add in the veggies (all of which are optional if you want a smooth sauce).

1 small can of sliced mushrooms
1 grated carrot (optional)
1 Green bell pepper diced
1 red bell pepper diced
2 Stalks of celery diced

Simmer all of that until the whole mixture starts to darken (about 4 hours). If it is not the thickness you like add 1/4-1/2c water or add 1-2Tcornstarch (make sure you mix the cornstarch into some of the sauce in a separate bowl so it mixes in).

All that is left once you get it to the consistency that you prefer is to serve it over hot noodles or bottle it (if meat was added freeze don't bottle).

Oh one more thing to give you a better idea of the size of this recipe I got 7.5 pint bottles when I made it.