The men in my life especially love it when I make a meal that includes my Meat Lover’s Spaghetti Sauce. This spaghetti sauce recipe is the ultimate time-saver. I don’t have to worry about thawing hamburger or cooking up meatballs. I just warm up the sauce and I am ready to go. This has so much meat in it that my boys, both young and old, absolutely love it. I have used it for making pizza roll-ups (Maybe I will share that recipe sometime in the future.), regular spaghetti, and sometimes I will dilute it with spaghetti sauce without meat to make a bigger batch. Since it is about 1.25 pounds per quart it has plenty of meat for a meal. This recipe tastes like your classic meaty spaghetti sauce.
Meat Lover’s Spaghetti Sauce
This recipe makes 4 quarts of Meat Lover’s Spaghetti Sauce.
Ingredients:
5lbs ground beef
4 pounds quartered tomatoes
2 chopped onions
1 chopped sweet pepper
24 ounces tomato paste
2tbsp brown sugar
2tbsp minced garlic
1.5tbsp salt
2tbsp vinegar
2tbsp parsley
1tbsp oregano
1tbsp basil
1/2tsp ginger
1/2tsp allspice
soften tomatoes
Preparing Meat Lover’s Spaghetti Sauce:
Soften the tomatoes by simmering for about 20 minutes.
brown beef then add peppers, onion, and garlic
While this is softening brown the ground beef, drain excess fat, add garlic, onions, and peppers. Cook for 5 minutes then add the spices. Simmer for 5 more minutes and then set aside.
food mill tomatoes
Process the soft tomatoes through a food mill or a blender if you prefer to keep the seeds and skins.
Place the pulp in a large saucepot and add the onion mixture. Simmer until it is thick.
fill jars
Canning Meat Lover’s Spaghetti Sauce:
Fill up the jars leaving 1-inch of headspace.
Place the lid on top of the jar and add the ring. Tighten the ring to fingertip tight and process in a pressure canner for 75 minutes at 10 pounds of pressure if at sea level. Remember to adjust your pressure if you are above 1000 feet in elevation.
processing complete
Once your sauce has completed processing, space the jars about an inch apart on the counter for 24 hours to cool and completely seal.
If your jar did not seal, then place it in the fridge and use it immediately. Store the sealed jars in your pantry to enjoy for the next 1-3 years. After three years the nutritional value of canned food diminishes. The quality is best in the first year.
Meat Lover’s Spaghetti Sauce
If you have any questions about canning with a pressure canner or how to adjust the pressure or processing time for altitude, take a look at our canning basics videos.
