I am of the opinion that no one needs to buy jarred spaghetti sauce. For some reason, people seem to be intimidated by sauce, me included once upon a time. Now I make my own and keep some in the freezer at all times, and I don’t even have one drop of Italian blood in me. It’s very easy. All you need is a few hours at home, but you just dump stuff in the pot while the stove does most of the work. We use this recipe, of course, for spaghetti, but also for lasagna, meatball sandwiches, or whatever else you would buy a jar of sauce for. This recipe makes about 5-6 “jar size” servings, perfect for freezing.
You could also add meat to this, but I prefer to leave it meatless for the versatility since we do use it for more than just pasta.
This recipe has been moved to my new site.