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Homemade Spaghetti Sauce - Cooking From Scratch

Updated on September 17, 2007

When it comes to cooking from scratch, homemade spaghetti sauce has got to be the easiest thing to make. Cooking this sauce in bulk is also super easy and you can freeze the excess in meal size portions. It is very good for you as well. Tomato products have been shown to reduce the risk of certain cancers. Tomato sauce is a great way to get these benefits.


6 - 15 oz cans of plain tomato sauce

1/2 pound of ground sausage

2 cloves of garlic - minced

1 small onion - chopped

1 teaspoon dried basil or a handfull of fresh basil

2 bay leaves

1 tablespoon sugar


Brown the ground sausage in a large stockpot - breaking it up while it cooks. When it is done drain the grease. Add to the pot the rest of the ingredients. Simmer for 3-4 hours, stirring every now and then. Serve over pasta or use as the sauce in lasagna.

I purchase tomato sauce in bulk at Sams Club and the cost per can is about $.40. The cost for this meal is $2.40 for the tomato sauce, $1.00 for the sausage, $.25 for the garlic, and $.35 for the onion (cheaper if bought in bulk) = $4.00. For us I freeze half of this sauce each time I make it, bringing the cost for the meal to $2.00 for my family of 6, with enough for leftovers for my husband to take for lunch. Many families could freeze two meal size portions from this recipe.

This spaghetti sauce does not take long to get in the pot and is perfect to have simmering on a fall afternoon. Nutritious and very good. You really can't beat it!


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      anonymous 8 years ago

      This recipe isn't from scratch! To make home-made pasta sauce from scratch you need to peel and de-seed the tomatoes. Not just buy plain canned sauce. I am sure this is a very good recipe but it isn't "from scratch".

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      Marie78 9 years ago

      What a great recipe and it seems easy enough. My fiance only likes Prego or Ragu pasta sauce, but I think I will try this recipe and see if he likes the taste of this jsut as well. It would be a cheaper alternative for us, I think we could make this recipe last for a month and it would be more cost effective then buying jars of the name brand sauces. Right now we have pasta about once a week and we make enough to take leftovers for lunch the next day for each of us.

    • Patty Inglish, MS profile image

      Patty Inglish 10 years ago from USA. Member of Asgardia, the first space nation, since October 2016

      Thanks for the recipe - I love good spaghetti sauce!

    • Marye Audet profile image

      Marye Audet 10 years ago from Lancaster, Texas

      Good hub! I usually make it in my huge crockpot, simmer it all day and then can it in a pressure canner. That way I have several weeks worth of spagetti sauce that I don't have to worry about thawing.