Who doesn’t love a plate of pasta covered in a beautiful homemade spaghetti sauce? Buying sauce in the jar at the supermarket typically means a lot of added salt and often added sugar as well. And homemade just tastes better. This past week, Laurie over at The Frugal Farmer posted How to Make and Can Spaghetti Sauce which gave step-by-step instructions on preparing a delicious-sounding homemade sauce from fresh tomatoes and preserving it in jars. She makes it sound easy but if you’re anything like me, you might be a little intimidated by a 3-day cooking process and dealing with canning supplies. For those of us who want to take baby steps, I thought I’d share with you this recipe for meat sauce using canned tomato products and dried herbs, plus the convenience of freezing portions.
Where’s the meat in the meat sauce?
Most meat sauces in a jar at the supermarket are really just “meat-flavored”. This basically means that the meat and the sauce shook hands and went their separate ways. But with this sauce recipe (originally from my wife’s Aunt Julie), the meat and the sauce have a passionate love affair. If there’s too much meat, you can reduce the amount to suit your family or your budget. Plus, there are other ways to alter the recipe to your taste, and I’ve made a few notes below to that effect.
