If you make a big batch of Spaghetti Sauce and keep it in your freezer, you will be the hero of your family. This simple meat sauce recipe uses Italian Sausage and is full of flavor.
I love making a big batch of Spaghetti Sauce all at once and then freezing it. It’s such a huge time saver.
If you think about it … you’ve already got the ingredients out, and you’re dirtying the pot, so you might as well make a big batch.
This recipe has such a good flavor from the Italian Sausage. I think that most people make spaghetti sauce with hamburger, which really doesn’t add much flavor.
If you prefer ground beef, though, feel free to substitute it. You can even leave the meat out completely. See “How to Make Spaghetti Sauce More Frugal” at the bottom for ideas on adding flavor if you leave out the Italian Sausage.
Why Make a Big Batch of Spaghetti Sauce?
It doesn’t take much more time to make a gallon of Spaghetti Sauce than it does to make a quart. And, the thing is … once you’ve got it made, it will save you over and over when you go to use it.
Homemade Spaghetti Sauce tastes so much better than the store-bought kind. Most people I know (me included) always doctor up the spaghetti sauce they get in a jar or can from the store. So if you’re going to do that anyway, you might as well just make your sauce from scratch.
Related Reading: How to Batch-Cook Chicken Breasts
How to Use Spaghetti Sauce from the Freezer
First, take the sauce out of the freezer and let it thaw. I like to pull it out in the morning on the day that I plan to use it. You can also pull it out the night before. Sometimes I pull it out right before I need it and I set it in a pan or sink full of water.
Spaghetti Sauce is one of the most versatile sauces you can make. It really can be used over and over in many different dishes.
Dishes to Make with Freezer Spaghetti Sauce
- Spaghetti – obviously
- Lasagna
- Pizza
- Tomato Soup
- Baked Ziti
- Zucchini Boats
- Eggs in Purgatory
- Baked Beans
- Pizza Quesadillas
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How to Batch Cook Spaghetti Sauce
You need to start by pulling out all your ingredients to make this go quicker. Then chop your onion and garlic. I love this kind of chopper to make it easy to chop things in nice small pieces.
Take a nice heavy-bottomed pot and put it on medium-high heat. I like to use my Le Creuset, but they’re kind of expensive. You could also use a pot like this, which is much cheaper.
Saute the onion in the oil for a few minutes, letting it get soft and fragrant. Then, add the minced garlic and the Italian sausage (remove the sausage from the casing if you buy links). Continue breaking up the meat and stirring until it is nicely browned.
When the meat is mostly cooked through, add the Italian Seasoning and stir for just a minute to let some of the flavor release.
Then add the tomato sauce, brown sugar, salt, and pepper. Let the sauce simmer for about 30 minutes. This allows all the flavors to come together.
Be sure to cover your pot with a splatter screen to keep the mess from going all over your stove, counters, and wall. I love this kind because it’s easy to store and goes in the dishwasher easily.
Once the sauce has simmered nicely, it should be nice and thick. Taste it to see if it needs more salt. I usually plan to serve spaghetti for dinner, then I can divide the rest into freezer bags.
Because we have a large family, I divide it into 4 family meal portions. If you have a family of 4, 2 cups per freezer bag should be enough.
Kitchen Supplies Needed for Batch-Cooked Freezer Spaghetti Sauce
You have most of these things on hand already and can easily get the rest, or find a way to do without.
- Heavy-Bottomed Cooking Pot
- Cutting Board
- Chopper
- Knife
- Wooden Spoon
- Splatter Screen
- Quart Size Freezer Bags or Containers (my favorite)
- Freezer Bag Stands
How to Freeze Spaghetti Sauce with Meat
Let the sauce cool enough to put into a freezer bag or container. If you’re using glass storage containers, you can divide it right away, just be careful not to burn yourself. You don’t want to put the boiling-hot sauce into something plastic, though. Let it cool to about 165 degrees first.
When you want to use the frozen sauce, just put it in the refrigerator the night before to let it thaw.
How long does Spaghetti Sauce Last in the Freezer?
For the best quality, use it within 4-6 months. Properly stored, it will continue to be safe beyond that.
How to Make Spaghetti Sauce More Frugal
If you’re looking to stretch your grocery budget a little further, there are a few ways to do that when making this spaghetti sauce.
- Make it Meatless – you will want to bump up the seasoning if you do that because the sausage adds a nice amount of flavor. Add more Italian Seasoning and some garlic powder. If you have ground fennel, that will add great sausage flavor.
- Buy a #10 Can of tomato sauce from a restaurant supplier.
- Use tomato paste and water instead of tomato sauce.
- Get your seasonings in bulk or from the dollar store.
I hope you enjoy making this Big Batch of Spaghetti Sauce. It has been a huge time-saver for our family and it is quite delicious, too. Having something like this in your freezer will save you from eating out on those nights that you forgot to plan something.
Get some in your freezer right away.
Related Reading:
- Why You Need a Freezer Meal Plan
- Make 7 Freezer Meals for $60 in 60 Minutes – Aldi or Not
- How to Make Quick Dinners on Busy Nights
- How to Save Money on Groceries with Your Freezer
Batch-Cooked Spaghetti Sauce
A large batch of delicious spaghetti sauce that you can divide and put in your freezer.
- 2 T. Oil
- 2 Med. Onions (Chop finely)
- 1 Head Garlic (Mince finely)
- 1 lb. Italian Sausage (Casing Removed)
- 4 T. Italian Seasoning
- 6 Cans Tomato Sauce (15 oz. each)
- 1/4 Cup Brown Sugar
- Salt and Pepper
Heat oil in a large heavy-bottomed pan on med-high heat and add the chopped onion. Saute for 5 minutes until it is soft and fragrant.
Add the minced garlic and Italian Sausage. Crumble the sausage apart and continue to cook until it is browned and mostly cooked through.
Add the Italian Seasoning and stir for 1 minute.
Add the tomato sauce, brown sugar, salt, and pepper. Stir. Simmer for 30 minutes, stirring occasionally.
Taste for salt, add more if needed.
It is now ready to serve.
To freeze, let cool, then pour into freezer containers.
