Stephanie’s Freezer Spaghetti Sauce Recipe

In a large saucepan, cook the ground beef over medium heat until browned. Drain any excess grease.

Add the diced onion and minced garlic to the saucepan and cook until the onion is translucent.

Stir in the crushed tomatoes, tomato paste, dried basil, dried oregano, sugar, salt, and pepper. Bring the mixture to a simmer.

Reduce the heat to low and let the sauce cook for 1 hour, stirring occasionally.

Allow the sauce to cool completely before dividing it into desired portions for freezing.

Place the sauce in airtight containers or freezer bags and label with the date.

Store the sauce in the freezer for up to 3 months.

When ready to use, thaw the sauce in the refrigerator overnight, or place the frozen sauce in a saucepan and heat over medium-low heat until thawed and warmed through.

Serve the spaghetti sauce over cooked pasta and enjoy!