Byerly's Revised Freezer Spaghetti Sauce

Great use for your garden produce and a wonderful roasted flavor!! One of my favorites!!!

Yield: 1 serving
Community Recipe from


  • 5 pound(s) lean ground beef brown/drain fat
  • 1 1/4 cup(s) dried parsley
  • 5 cup(s) chppd onion
  • 2 1/2 tablespoon(s) chppd or minced fresh garlic
  • 1/2 cup(s) worcestire sauce
  • 4 can(s) 29 ounce can tomato sauce here can use fresh tomatoes
  • 7 can(s) 12 0z can tomato paste
  • 1 quart(s) V8 juice
  • 4 teaspoon(s) pepper
  • 2 tablespoon(s) oregano
  • 4 tablespoon(s) vinegar
  • 2/3 cup(s) brown sugar
  • 2 teaspoon(s) chili powder


  1. If using garden tomatoes-wash, core, cut in quarters and squeeze seeds and excess moisture out. Next blend or food process. Can replace any amount of tomato sauce you wish to.
  2. Roast 3 hours in oven-cool-freeze.
  3. This is the best!!
September 2012

This recipe is a personal recipe added by pattydoright and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Byerly's Revised Freezer Spaghetti Sauce Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy