Homemade Spaghetti Sauce: Freeze for Later

There’s something magical about homemade spaghetti sauce. The rich, savory flavors, the aroma that fills the kitchen as it simmers on the stove – it’s one of those comfort foods that brings back memories of family dinners and cozy nights at home. And while you can certainly buy a jar of pre-made sauce at the store, there’s nothing quite like the satisfaction of making your own from scratch.

One of the best things about homemade spaghetti sauce is that it actually gets better with time. The flavors have a chance to meld and intensify, and the sauce becomes richer and more delicious the longer it sits. This makes it the perfect candidate for freezing, so you can make a big batch and have it on hand for quick and easy weeknight meals.

Here’s a simple, flavorful spaghetti sauce recipe that you can make in a large batch and freeze for later use. The best part? It’s incredibly versatile, so you can use it in a variety of dishes beyond just spaghetti – think lasagna, stuffed shells, or even as a base for pizza sauce.

Homemade Spaghetti Sauce Recipe

Ingredients:
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 4 cloves garlic, minced
– 1 pound ground beef
– 1 can (28 ounces) crushed tomatoes
– 1 can (14.5 ounces) diced tomatoes
– 1 can (6 ounces) tomato paste
– 1 teaspoon dried oregano
– 1 teaspoon dried basil
– 1 teaspoon sugar
– Salt and pepper to taste

Instructions:
1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and garlic and sauté until soft and fragrant, about 5 minutes.

2. Add the ground beef to the pot and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat from the pot.

3. Stir in the crushed tomatoes, diced tomatoes, and tomato paste. Add the dried oregano, dried basil, sugar, and salt and pepper to taste.

4. Bring the sauce to a simmer, then reduce the heat to low and let it cook for at least 30 minutes, stirring occasionally. The longer you let it simmer, the better the flavors will be.

5. Once the sauce is done, let it cool completely before transferring to freezer-safe containers or resealable bags. Label the containers with the date and freeze for up to 3 months.

When you’re ready to use the sauce, simply thaw it in the refrigerator overnight or on the counter for a few hours. It’s best to thaw it slowly to ensure the flavors remain intact.

With this homemade spaghetti sauce on hand, you’ll always have the foundation for a delicious, comforting meal. And the best part? You made it yourself, so you know exactly what went into it. So go ahead, make a big batch and freeze it for later – your future self will thank you when you’re able to whip up a quick and tasty dinner with minimal effort.