7 Reviews

I found this recipe online years ago, and it's a great way to use your garden tomatoes. The time you spend in advance is well rewarded because you'll always have a spaghetti sauce on hand for a quick meal. You'll never need to purchase Ragu, and you won't want to after you try this.

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AmyZoe January 01, 2009

This recipe was very easy to read and the directions were simple.

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shuttledesign August 30, 2008

This recipe turned out great. I took the oil and sauted the onions and garlic first since more recipes like this tell you to do that. My husband thought it was really good, and that's a pretty high compliment.

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dsthings August 18, 2006

This recipe is truly delicious! My family finds it a little on the spicy side and I may cut down on the peppers next time around - but - there will definitely be a next time around. Very, very good!

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Baker Barb October 18, 2005

I really like it. We eat spaghetti once a week and now we will save money because we are canning bunches of it. Thanks for sharing.

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Stuchef September 07, 2013

I am apprehensive about not using a pressure cooker for the sauce; I have a salsa (hot pack) recipe very similar to this spaghetti sauce recipe and it calls for 1 cup of Apple cider vinegar (5% acidity) for every 5 pounds of tomatoes used. I am in the process of making the sauce and I'm following the recipe's ingredients with the exception of adding 2 cups of the apple cider vinegar and a cup of brown sugar (to help balance the taste of the vinegar) to the mixture. It's simmering and tastes wonderful!!! Hopefully it'll hot-pack safely!

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mcjack2000 August 23, 2011

If one is following current NCHFP guidelines for processing spaghetti sauce without added acid, one should pressure can this product for optimum, shelf-stable storage safety. The timing charts can be accessed at: http://www.uga.edu/nchfp/how/can_03/spaghetti_sauce.html

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mollypaul April 06, 2011
Basic Canned Spaghetti Sauce