Spaghetti with Fresh Canned Spaghetti Sauce
Sarah and I have been very busy canning and preserving our garden. What do you make when you have dozens of quarts of Garlic Basil Tomato Sauce in your cellar? Spaghetti, duh. We’re just showing you a simple way to use up some of your garden produce.
From seed to plant, from pot to jar, and finally from storage to our plate. Our tomato sauce completes the nearly year-long journey of our little seeds to our dinner plate. Our recipe has no added salt and no sugar. Just fresh ingredients for healthy living. Compare that to your store-bought spaghetti sauce! Tonight, my family of six ate about 2/3 of our sauce. This rest of this meal can be easily microwaved and used a lunch in the next couple of days.
A simple spaghetti recipe to use your canned marinara sauce from your garden.
10 minPrep Time
30 minCook Time
40 minTotal Time
Ingredients
- One quart of your homemade Garlic Basil Tomato Sauce
- 1.5 pounds ground beef. We used our 1/4 cow we nicknamed “Ross.” I guess you could call this “Ross Spaghetti” if you wanted.
- Onion
- Box of spaghetti
Instructions
- Cut up the onion and fry it until it begins to clear.
- Fry up the ground beef with the onion.
- When the meat is cooked, add the sauce.
- Cook the noodles.
- Plate the spaghetti.
First, cut up an onion and fry up your beef as shown:
Add your Garlic Basil Tomato Sauce and stir. Keep it on low after it is heated.
Boil your noodles, drain, and plate. Add a scoop of the sauce to the top and enjoy.
Homemade canned tomato sauce is so much better than what you get in the store. It has a fraction of the sodium and the taste is so fresh. You can really taste the real tomatoes in your meal.
Other Canning and Cooking with Preserved Foods Recipes
- Why We Made All Of Our Tomato Sauce From Our Garden
- Preserved Roasted Tomatoes
- Salsa Recipe for Small Garden Batches
- Drying Herbs Fresh From The Garden
- Homemade Strawberry Jam Recipe
- Homemade Maple Syrup
- Crab Apple Jelly
- Dill Pickle Recipe
- Refrigerator Pickles