I have been doing a lot of canning the last two weeks, and today was canned spaghetti sauce. I have a wonderful Spaghetti and Meatballs recipe, but I was in the mood to try something new. I tried two different recipes (one with meat, the other no meat). My first batch was good, but I wanted it to be better. I searched Pinterest and found this wonderful recipe. It’s not to garlicky, and that’s what I like…spices are just the right amount.
I called my sister Regina and her daughter Molly over for a taste test. They both loved it, and Molly and Madison both said they could eat it by itself. So, I think this one is a keeper! I will definitely be making this again and again.
Adapted from This Lady’s House
| 2 lbs Ground Beef | 3 tsps. Vinegar | 1 1/2 tsps. Each Crushed Red and Cayenne Pepper |
| 1 Cup Onion, chopped | 3 tsps. Salt | 1 1/2 tsps. Oregano |
| 1 Cup Green Peppers, Chopped | 1 Tbsp Brown Sugar | 1 tsp Pepper |
| 10 Cups Tomatoes, chopped | 1 Tbsp Parsley | 1/2 tsp Ginger |
| (2) 6oz Cans Tomato Paste | 3 tsps. Minced Garlic | 1/2 tsp Allspice |
Brown ground beef in a very large kettle. Add onions and peppers, cook until tender. Add remaining ingredients and simmer until thickened. I let it simmer for two hours. Process in a pressure cooker at 13lbs for 1 hour and 15 minutes (1 hour for pints). yields 3 Quarts -with some left to eat 
10 cups chopped tomatoes
Ok, this looks fantastic!! What a smart idea. Cook up some angel hair, heat the sauce, and dinner is ready in 5 minutes?! I’m sold!
Thank you Carol! Every year my dad puts out a hugh garden and gives us all fruit and vegetables. I had a half bushel of tomatoes to do something with. I still have plenty of Salsa left, so Spaghetti Sauce was next to can. I was afraid the diced tomatoes would be chuncky, but they cooked down nice and made a really good sauce. Angel Hair is the best!
Did you process this in a canner?
CORRECTION- I made two different batches- One with no meat and one with meat. You MUST pressure cook the ones with meat. Hi, No, I just got it really hot and sealed it in mason jars. It may take 30-45 mins, but you will start hearing them pop.
Mmmm, can”t wait to try this. I so enjoy your posts/blogs , they encourage me to try to expand my cooking ideas.
Hi Patricia, Thank you so much
I love having the meat in the sauce. Easy, fast meal when the pasta is ready. Thanks for the comment.
I am just wondering…is it safe to can the meat in with the sauce? There are so many “rules” for canning…most I have heard for meat, it needs to be canned in a pressure canner. Just wondering if the original recipe said anything about that. I only can fruits, jams/jellies and salsa for that reason b/c I thought that was all I could safely do. Interested to hear if you know anything about that. THANKS!
Thank you so much!!! When writing the post I was talking about canning the sauce. I made two batches, one with meat, and one batch with out. The recipe for the meat sauce you must pressure cook. I did edit the post. I was talking about two different recipes and I didn’t make that clear. Thank you again for catching that!