Canned Spaghetti Sauce

Convenience meals are the best and this spaghetti will taste like it was simmered all day. The flavors are great and having pre-made sauce makes meal prepping so much easier. Whether you want lasagna with less work, or spaghetti in a flash, this canned meal has you covered.

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Makes: 6 pt, 3 qt

Prep time: 45 minutes

Total time: 2 hour

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Ingredients:

• 5 lb (2.5 kg) ground beef

• 3 cups diced onion

• 1 cup diced carrot

• 1 cup diced celery

• 1 Tbsp dried oregano

• 1 Tbsp dried basil

• 6 garlic cloves, minced

• 1½ cups tomato paste

• 1 cup dry red wine

• 1/4 cup balsamic vinegar (6% acidity)

• 3 qt diced canned tomatoes, undrained

Instructions:

1. Brown beef in a large dutch oven or skillet over medium high heat. Brown in batches if you have a smaller pan. Set browned beef aside.

2. Add onion, carrot, and celery to the beef fat and cook over medium heat 8-10 minutes or until softened. Stir in tomato paste and cook until caramelized and slightly browned to the bottom of the pan. Add oregano and basil.

3. Add wine and vinegar, scrapping up the browned bits off the bottom of the pan.

4. Return browned beef to the pan along with the tomatoes and simmer over low heat for 15-20 minutes. Sauce should thicken a little.

5. While sauce is simmering, heat jars in prepared canner.

6. Ladle hot sauce into hot jars leaving 1 inch head space. Wipe rims, place lid and place back in the canner.

7. Process following manufacturer's directions, 1 hour for pints, and 1 hour 15 for quarts.

Tips and Notes:

• Substitute broth/water for the wine if you don't want/have wine.

• Recipe adapted from All New Ball Book of Canning and Preserving.