Spaghetti Sauce Mix/Homemade Spaghetti Sauce

Adapted from

This is so easy!  My 4-year-old helped me mix up the mix and then I just had to measure some out and add in some tomato paste, water, and fresh garlic!

Spaghetti Sauce Mix

Mix the following together and keep in an airtight container for up to 1 year:

  • 1/4 cup cornstarch
  • 1/4 cup dried minced onion
  • 1-2 tablespoons red pepper flakes (the original recipe called for sweet pepper flakes which I couldn’t find.  I substituted 2 TBSP red pepper which made an almost too spicy sauce).
  • 1/4 cup dried parsley flakes
  • 2 tablespoons Italian seasoning
  • 4 teaspoons salt
  • 4 teaspoons sugar

When ready to make sauce, combine the following:

  • 1/4 cup Spaghetti Sauce Mix
  • 2 cups water
  • 1 6-oz can tomato paste
  • 1 lb ground beef or turkey, browned (optional, I just made vegetarian)
  • 1-2 cloves fresh garlic

Heat to boiling and boil while stirring for 2 minutes.  Reduce heat, cover, and simmer for 20-30 minutes.  Makes about 3 cups of sauce per 1/4 cup of Spaghetti Mix.


2 responses to this post.

  1. I make a stock pot of sauce at a time, and freeze it in family-size portions. I start with a quarter or so of a nice big sweet onion, and a clove or three of garlic, and cook them in olive oil until tender. Add a pound of ground meat and brown it. Then I add two big cans of tomatoes (I buy whole tomatoes because my mom said they’re more likely to be good quality — the poorer ones get diced and crushed — but I put them through the blender first because I don’t like big chunks) with their juice, two cans of tomato sauce (the kind without corn syrup, if you can find it), and two cans of tomato paste. Fill half of each can with water and add that in as well. Let it simmer at least four hours, but all day is best. Stir every hour or so to minimize burning at the bottom.

    Alternatively, make up meatballs and simmer them in the sauce all day, and skip the ground meat part. Or simmer diced pork chops, or italian sausage.


  2. No. But now i will. Thanks for that.


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