Best 3 Big Pot Sauce Recipes

Indulge in a culinary journey with our diverse collection of mouthwatering big pot sauce recipes. From the classic Italian tomato sauce to the creamy and comforting white sauce, our selection caters to every taste and occasion. Elevate your pasta dishes, vegetables, and proteins with our rich and flavorful sauces, perfect for busy weeknights or special gatherings. Dive into the simplicity of our classic tomato sauce, crafted with fresh tomatoes, aromatic herbs, and a hint of garlic. Experience the velvety smoothness of our white sauce, made with butter, flour, and milk, and enhanced with a touch of nutmeg and black pepper. Discover the vibrant flavors of our pesto sauce, combining basil, pine nuts, and olive oil for a refreshing and versatile addition to your meals. Our creamy mushroom sauce offers a savory and earthy twist, featuring tender mushrooms sautéed in butter and simmered in a creamy sauce. For a spicy kick, explore our arrabbiata sauce, where tomatoes, chili peppers, and garlic come together in a fiery symphony of flavors. And if you're looking for a rich and flavorful sauce to complement your meats, our brown sauce is a must-try, made with beef broth, vegetables, and red wine.

Check out the recipes below so you can choose the best recipe for yourself!

BIG-BATCH SPAGHETTI SAUCE

Big-Batch Spaghetti Sauce image

This hearty, old-fashioned spaghetti sauce will satisfy even the largest appetite. It may look like a lot of work, but it goes together fast and smells so good as it cooks. - Margaret Malinowski Queen Creek, Arizona

Provided by Taste of Home

Categories Dinner

Time 1h10m

Yield 38 servings (1 cup each).

Number Of Ingredients 21

Ingredients

8 bacon strips
8 pounds ground beef
4 large onions, chopped
2 large green peppers, diced
1 pound sliced fresh mushrooms
1/2 cup olive oil
16 garlic cloves, minced
1/2 cup all-purpose flour
6 cans (28 ounces each) diced tomatoes
2 cans (12 ounces each) tomato paste
2 cups water
1 cup white wine vinegar
6 tablespoons sugar
3 tablespoons Worcestershire sauce
2 tablespoons dried celery flakes
2 tablespoons dried oregano
2 tablespoons dried basil
4 teaspoons salt
2 teaspoons celery salt
2 teaspoons cayenne pepper
Hot cooked spaghetti

Steps:

In a large stockpot, cook bacon over medium heat until crisp. Remove to paper towels to drain. Cook beef over medium heat in drippings until meat is no longer pink; drain. Remove beef and keep warm., In the same pot, saute the onions, peppers and mushrooms in oil for 5 minutes or until onions are tender. Add garlic; cook 2 minutes longer. , Stir in flour until blended. Stir in the tomatoes, tomato paste, water, vinegar, sugar, Worcestershire sauce and seasonings. Crumble bacon; return bacon and beef to pan. Bring to a boil. Reduce heat; simmer, uncovered, for 2 hours, stirring occasionally. Serve with spaghetti.

Nutrition Facts : Calories 268 calories, Fat 14g fat (5g saturated fat), Cholesterol 50mg cholesterol, Sodium 617mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 4g fiber), Protein 20g protein.

FRESH TOMATO SAUCE

Fresh Tomato Sauce image

Preserve part of the summer season: Gather as many just-picked tomatoes as you can find, cook up a big pot of sauce, and stow containers of it in your freezer. If you like your sauce sweet, or if your tomatoes are too acidic, add a tablespoon or two of sugar once the sauce is finished cooking.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 2h30m

Yield Makes 9 cups

Number Of Ingredients 6

Ingredients

10 pounds beefsteak or plum tomatoes (or a combination)
1/4 cup olive oil
1 medium onion, coarsely grated
6 garlic cloves, smashed
Coarse salt and ground pepper
2 tablespoons tomato paste

Steps:

Bring a large pot of water to a boil; meanwhile, prepare a large bowl of ice water. With a paring knife, core tomatoes, and score an X on the bottoms. Working in batches, carefully lower tomatoes into boiling water; when skins begin to split (30 to 60 seconds), use a slotted spoon to transfer tomatoes to ice water.
When tomatoes are cool, remove skins (use a paring knife, if necessary), and discard. Halve tomatoes. Remove seeds with a spoon, and discard. Finely chop tomatoes.
In a Dutch oven (or other large pot), heat oil over medium-high. Add onion and garlic; season with salt and pepper. Cook, stirring frequently, until onion is soft, 4 to 5 minutes. Add tomato paste; cook, stirring, until slightly darkened, 1 to 2 minutes.
Add tomatoes, and stir to combine. Bring mixture to a boil; reduce heat to medium-low. Cover, and simmer, stirring occasionally, until thick and saucy, about 1 1/2 hours. Season with salt and pepper. Use immediately, or freeze in airtight containers up to 3 months. Thaw at room temperature or in microwave before warming.

Nutrition Facts : Calories 116 g, Fat 5 g, Fiber 4 g, Protein 4 g

BIG POT MARINARA SAUCE - EASY PEASY

Big Pot Marinara Sauce - Easy Peasy image

This is so good I refuse to buy marinara or spaghetti sauce from the jar now. I make this and freeze the leftovers and we get about 5-6 meals from each batch. My husband likes to pour this over baked chicken breasts and tops with provolone cheese. Its very versatile.

Provided by val rollheiser

Categories Pasta

Time 2h

Number Of Ingredients 12

Ingredients

9 lb tomatoes peeled, seeded, diced
1 c onion, diced
1 c carrot, finely chopped
1 1/4 c celery, finely chopped
1/4 c olive oil
3 tsp garlic, minced
1 tsp sugar
2 medium bay leaf
1 tsp basil, dried
1 tsp oregano, dried
1 tsp marjoram, dried
as needed pinch salt and pepper

Steps:

1. I make this during canning season so at this point I have already peeled seeded and chopped my tomatoes and they are cooking on med-low with the 2 bay leaves in large pot for about an hour to thicken them up. (I do leave some seeds in my marinara)In the winter I use 4 quarts of home canned tomatoes.
2. Chop up the onions, carrots and celery.
3. In a large skillet combine and cook onion, celery, and carrots in the olive oil until tender - about 20 minutes.
4. Add garlic and stir. Remove from heat.
5. Add celery, carrots and onion mixture to the pot of tomatoes. Cook for 10 minutes. Remove bay leaves.
6. I use a Immersion blender to puree the marinara right in the pot. We like ours with little veggies pieces but you could blend until smooth.
7. Add your oregano marjoram and basil to the pot and cook to your desired consistency.
8. Serve over hot pasta. This makes a big pot. I freeze the leftovers after the sauce has cooled. This recipe usually gets us 5 meals and we have a 4 people family.

Tips:

Prep Your Ingredients: Chop and measure all your ingredients before you start cooking. This will make the process go much smoother.
Use a Large Pot: Make sure you use a large enough pot to hold all of the ingredients. You don't want to overcrowd the pot, or the sauce won't cook evenly.
Brown the Meat: If you're using meat in your sauce, brown it in a separate skillet before adding it to the pot. This will help to develop the flavor of the meat.
Use a Variety of Vegetables: Don't be afraid to use a variety of vegetables in your sauce. This will add flavor, texture, and nutrients.
Season to Taste: Be sure to season your sauce to taste. This means adding salt, pepper, and other spices until it tastes just the way you like it.
Let the Sauce Simmer: Once you've added all of the ingredients to the pot, let the sauce simmer for at least 30 minutes. This will allow the flavors to meld together and develop.

Conclusion:

Making a big pot of sauce is a great way to feed a crowd or have leftovers for later. With a little planning and effort, you can easily make a delicious and hearty sauce that everyone will love. So next time you're looking for a quick and easy meal, give one of these big pot sauce recipes a try. You won't be disappointed!