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Spaghetti Sauce

This is a Cortney Loyd Original – and there aren’t too many of those! The fact that this recipe has junks of vegetables in it alone tells you it is something to write about! (Cortney has a thing with actually seeing vegetables, ask her about it some time)! This is slow cooked spaghetti sauce that can be used with the lasagna recipe also.


Cortney Loyd @ onceamonthmeals.com


  • 1    pound    Ground Beef (or 2 lbs instead of sausage)
  • 1    pound    Sausage
  • 1/2    cup    Onion, chopped
  • 29    ounces    Tomatoes, diced
  • 14.5    ounces    Tomato, sauce
  • 12    ounces     Tomato paste
  • 2    Tablespoons    Basil, dried
  • 5    cloves    Garlic, minced
  • 2    Tablespoons    Oregano, dried
  • 5    Tablespoons    Parsley, dried
  • 10    ounces    Mushrooms, canned or 1 lb fresh (Cortney suggests fresh)


In a stockpot, brown the beef, sausage, and onion over medium heat. Add the remaining ingredients and bring to a boil. Reduce heat and simmer for one hour.



Freezing Instructions:

After fully cooked, place sauce in medium or large plastic ware or gallon size zipper freezer bags. Make sure to leave at least 1/4 inch space above the liquid as it does expand during freezing.

printable recipe

4 Responses to “Spaghetti Sauce”

  1. […] love this spaghetti sauce recipe. I double it for each ‘spaghetti’ meal.  That comfortably feeds the seven of us.  So […]

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