Recipe of the Week: Joe’s Large Batch Spaghetti Sauce

The following recipe for Large Batch Spaghetti Sauce is from SurvivalBlog reader Joe T.

This recipe is for making a large quantity of sauce to store in the freezer for future use. You will need one large 4 gallon kettle or two 2 gallon kettles.

  • Italian sausage, 4 lb
  • Hamburger, 4 lb
  • 7, 24 oz Classico pasta sauce or 5 quarts homemade pasta sauce
  • 4, 32 oz home-cooked stewed tomato
  • 20 diced garlic cloves
  • 4 tsp Oregano
  • 4 tsp Cilantro
  • 8 TBL diced Rosemary
  • 4 TBL diced Thyme
  • 4 TBL salt
  • 4 diced onion
  • 4 to 10 TBL sugar (to remove likely bitterness of sauce)
  1. Fry hamburger and sausage until done. Remove all grease by squeezing meat through a strainer, discarding the grease. Set meat to one side.
  2. In a separate large pot, add all of the above except sugar and meat. Cook on a low boil for two hours, stirring occasionally to prevent sticking. Allow ingredients to evaporate excess water so that the sauce thickens.
  3. Add meat to the sauce and cook on a low boil for another hour. If the final batch is too runny, cook until it thickens to a desired level.
  4. Taste for salt and bitterness. If necessary, add sugar to enhance the flavor.

Makes about 3 gallons of sauce. Fills about 12 quart Ziploc freezer bags.


Can be stored frozen for many months.

Do you have a favorite recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column, we place emphasis on recipes that use long term storage foods, recipes for wild game, dutch oven and slow cooker recipes, and any that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!