12 Delicious Stephanies Freezer Spaghetti Sauce Recipes

Dive into the heartwarming world of homemade comfort with our roundup of 12 Delicious Stephanie’s Freezer Spaghetti Sauce Recipes. Perfect for those busy weeknights or when you’re craving a taste of home, these recipes promise to transform your freezer into a treasure trove of quick, flavorful dinners. Whether you’re a seasoned chef or a kitchen newbie, get ready to discover your next favorite sauce that’ll have everyone asking for seconds!

Classic Stephanies Freezer Spaghetti Sauce

Here’s a freezer-friendly spaghetti sauce that’s as versatile as it is delicious. Perfect for meal prep or last-minute dinners.

Ingredients

• 2 tbsp extra-virgin olive oil
• 1 large yellow onion, finely diced
• 4 cloves garlic, minced
• 1 lb ground beef, 85% lean
• 28 oz canned San Marzano tomatoes, crushed
• 6 oz tomato paste
• 1 cup dry red wine
• 2 tsp dried oregano
• 1 tsp red pepper flakes
• 1/2 cup fresh basil leaves, chopped
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Heat olive oil in a large Dutch oven over medium heat until shimmering.
2. Add diced onion, sauté until translucent, about 5 minutes.
3. Stir in minced garlic, cook until fragrant, 30 seconds.
4. Increase heat to medium-high, add ground beef. Break apart with a wooden spoon, cook until no pink remains, 6-8 minutes.
5. Pour in red wine, scrape bottom of pot to deglaze, simmer until reduced by half, 3-4 minutes.
6. Add crushed tomatoes, tomato paste, oregano, red pepper flakes, salt, and black pepper. Stir to combine.
7. Reduce heat to low, simmer uncovered for 45 minutes, stirring occasionally.
8. Remove from heat, stir in chopped basil. Adjust seasoning if necessary.
9. Cool completely before transferring to freezer-safe containers.

Velvety and rich, this sauce clings perfectly to pasta. Try it over zucchini noodles for a low-carb option.

Spicy Stephanies Freezer Spaghetti Sauce

Here’s a freezer-friendly spaghetti sauce that packs a punch, perfect for those nights when you need a quick, flavorful meal.

Ingredients

• 2 tbsp extra-virgin olive oil
• 1 lb grass-fed ground beef
• 1 cup finely diced yellow onion
• 3 cloves garlic, minced
• 1 tsp crushed red pepper flakes
• 1 tbsp tomato paste
• 28 oz canned San Marzano tomatoes, crushed by hand
• 1 tsp dried oregano
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/4 cup fresh basil, chiffonade

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add ground beef, breaking it apart with a wooden spoon, and cook until no pink remains, about 5 minutes.
3. Stir in onion and garlic, cooking until translucent, 3 minutes. Tip: Ensure onions are soft but not browned to avoid bitterness.
4. Mix in red pepper flakes and tomato paste, cooking for 1 minute to deepen flavors.
5. Add crushed tomatoes, oregano, salt, and pepper, stirring to combine. Tip: Hand-crushing tomatoes allows for a chunkier texture.
6. Reduce heat to low and simmer uncovered for 20 minutes, stirring occasionally. Tip: A slow simmer melds the flavors without reducing the sauce too much.
7. Remove from heat and fold in basil just before serving.

Freezer spaghetti sauce offers a robust, spicy kick with a velvety texture. Serve over al dente pasta with a sprinkle of Pecorino Romano for an extra layer of flavor.

Vegetarian Stephanies Freezer Spaghetti Sauce

Freezing this sauce means you’ll always have a hearty, flavorful base ready for pasta nights. Fresh ingredients and a slow simmer build deep flavors.

Ingredients

• 2 tbsp extra-virgin olive oil
• 1 cup finely diced yellow onion
• 3 cloves garlic, minced
• 1 lb cremini mushrooms, thinly sliced
• 1 red bell pepper, finely diced
• 1 can (28 oz) crushed San Marzano tomatoes
• 1/4 cup dry red wine
• 1 tbsp balsamic vinegar
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper flakes
• 1/2 cup fresh basil leaves, torn
• Salt, to taste

Instructions

1. Heat olive oil in a large Dutch oven over medium heat until shimmering.
2. Add onion and garlic, sauté until translucent, about 5 minutes.
3. Stir in mushrooms and bell pepper, cook until vegetables soften, 8 minutes.
4. Pour in crushed tomatoes, red wine, and balsamic vinegar, stirring to combine.
5. Season with oregano, red pepper flakes, and a pinch of salt.
6. Reduce heat to low, simmer uncovered for 45 minutes, stirring occasionally.
7. Remove from heat, fold in fresh basil, adjust salt if needed.
8. Cool completely before transferring to freezer-safe containers.

Expect a rich, umami-packed sauce with a slight tang from the balsamic. Serve over al dente spaghetti with a sprinkle of Parmesan or use as a base for lasagna.

Meat Lovers Stephanies Freezer Spaghetti Sauce

Everyone needs a reliable spaghetti sauce recipe, and this meat-packed version is a freezer-friendly lifesaver.

Ingredients

• 1 lb ground beef, 80% lean
• 1 lb Italian sausage, casings removed
• 1 cup yellow onion, finely diced
• 3 garlic cloves, minced
• 28 oz canned San Marzano tomatoes, crushed
• 6 oz tomato paste
• 1 cup dry red wine
• 2 tbsp extra-virgin olive oil
• 1 tbsp granulated sugar
• 1 tsp kosher salt
• 1/2 tsp crushed red pepper flakes
• 1/4 cup fresh basil, chopped

Instructions

1. Heat olive oil in a large Dutch oven over medium heat until shimmering.
2. Add onion and sauté until translucent, about 5 minutes.
3. Stir in garlic and red pepper flakes; cook until fragrant, 30 seconds.
4. Increase heat to medium-high. Add ground beef and sausage; cook until browned, breaking into crumbles, 8-10 minutes.
5. Pour in red wine; simmer until reduced by half, about 5 minutes.
6. Mix in tomatoes, tomato paste, sugar, and salt. Bring to a simmer.
7. Reduce heat to low; cover and simmer for 1 hour, stirring occasionally.
8. Uncover; simmer for an additional 30 minutes to thicken.
9. Remove from heat; stir in basil.

Keep this sauce chunky for texture or blend half for a smoother consistency. The deep, meaty flavors pair perfectly with al dente pasta or as a base for lasagna.

Quick and Easy Stephanies Freezer Spaghetti Sauce

Never underestimate the power of a well-stocked freezer, especially when it comes to this effortlessly delicious spaghetti sauce that’s ready in a flash.

Ingredients

• 1 tbsp extra-virgin olive oil
• 1 cup finely diced yellow onion
• 2 cloves garlic, minced
• 1 lb ground beef, 85% lean
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp crushed red pepper flakes
• 1 tbsp tomato paste
• 1 (28 oz) can crushed San Marzano tomatoes
• 1/2 cup beef stock
• 1 tbsp balsamic vinegar
• 1/4 cup chopped fresh basil

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add diced onion and sauté until translucent, 4-5 minutes, stirring occasionally.
3. Stir in minced garlic and cook until fragrant, 30 seconds.
4. Increase heat to medium-high. Add ground beef, breaking it apart with a wooden spoon. Cook until no pink remains, 5-6 minutes.
5. Season with sea salt, black pepper, and red pepper flakes. Mix well.
6. Push meat to one side of the skillet. Add tomato paste to the cleared space and cook for 1 minute to deepen flavor, then stir into meat.
7. Pour in crushed tomatoes and beef stock. Bring to a simmer.
8. Reduce heat to low. Stir in balsamic vinegar. Simmer uncovered for 15 minutes, stirring occasionally.
9. Remove from heat. Fold in fresh basil.

Outstanding in both texture and depth, this sauce clings perfectly to pasta. For a twist, try it over zucchini noodles or as a robust pizza base.

Garlic Infused Stephanies Freezer Spaghetti Sauce

Yearning for a quick yet flavorful pasta sauce? This garlic-infused Stephanie’s freezer spaghetti sauce is your go-to solution, blending convenience with rich, homemade taste.

Ingredients

• 2 cups San Marzano tomatoes, crushed
• 1/4 cup extra-virgin olive oil
• 6 garlic cloves, thinly sliced
• 1 tsp red pepper flakes
• 1 tbsp fresh basil, finely chopped
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Heat olive oil in a medium saucepan over low heat for 2 minutes until shimmering.
2. Add thinly sliced garlic and red pepper flakes. Sauté for 1 minute, stirring constantly to prevent burning.
3. Pour in crushed San Marzano tomatoes. Increase heat to medium-low, simmer uncovered for 15 minutes.
4. Stir in fresh basil, sea salt, and black pepper. Simmer for an additional 5 minutes.
5. Remove from heat. Let cool to room temperature before transferring to freezer-safe containers.

The sauce boasts a velvety texture with a bold garlic kick, perfect over al dente spaghetti or as a base for homemade pizza. For an extra layer of flavor, finish with a drizzle of olive oil and grated Parmigiano-Reggiano.

Herb Garden Stephanies Freezer Spaghetti Sauce

Oven-ready and bursting with garden-fresh flavors, this spaghetti sauce is a freezer staple for quick, hearty meals. Packed with herbs and simplicity, it’s a go-to for busy nights.

Ingredients

• 2 tbsp extra-virgin olive oil
• 1 cup finely diced yellow onion
• 3 cloves garlic, minced
• 1 lb ground beef, 85% lean
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp tomato paste
• 28 oz canned San Marzano tomatoes, crushed by hand
• 1/4 cup fresh basil, chiffonade
• 2 tbsp fresh oregano, finely chopped
• 1 tsp red pepper flakes
• 1/2 cup dry red wine

Instructions

1. Heat olive oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add diced onion, sauté until translucent, 5 minutes, stirring occasionally.
3. Stir in minced garlic, cook until fragrant, 30 seconds.
4. Increase heat to medium-high, add ground beef, breaking apart with a wooden spoon. Cook until no pink remains, 6-8 minutes.
5. Season with salt and pepper, mix well.
6. Push meat to one side, add tomato paste to the cleared space. Cook paste for 1 minute, then stir into meat.
7. Pour in red wine, scrape bottom to deglaze, simmer until reduced by half, 3 minutes.
8. Add crushed tomatoes, basil, oregano, and red pepper flakes. Bring to a simmer.
9. Reduce heat to low, partially cover, simmer for 45 minutes, stirring occasionally.
10. Remove from heat, let cool completely before freezing in airtight containers.

Silky with a robust depth, this sauce clings perfectly to al dente pasta. Try it over zucchini noodles for a lighter twist.

Chunky Vegetable Stephanies Freezer Spaghetti Sauce

Vibrant and hearty, this sauce packs a punch with its rich tomato base and chunky vegetables, perfect for freezing and enjoying any day of the week.

Ingredients

• 2 tbsp extra-virgin olive oil
• 1 cup finely diced yellow onion
• 3 cloves garlic, minced
• 1 cup diced carrots
• 1 cup diced celery
• 1 lb ground beef, 85% lean
• 28 oz canned whole San Marzano tomatoes, hand-crushed
• 1 tbsp dried oregano
• 1 tsp crushed red pepper flakes
• 1 tsp fine sea salt
• 1/2 tsp freshly ground black pepper
• 1/4 cup chopped fresh basil

Instructions

1. Heat olive oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add onion, garlic, carrots, and celery. Sauté until vegetables are softened, about 8 minutes, stirring occasionally.
3. Increase heat to medium-high. Add ground beef, breaking it apart with a wooden spoon. Cook until no pink remains, about 5 minutes.
4. Stir in crushed tomatoes, oregano, red pepper flakes, salt, and black pepper. Bring to a simmer.
5. Reduce heat to low. Cover and simmer for 45 minutes, stirring every 15 minutes to prevent sticking.
6. Remove from heat. Stir in fresh basil. Let cool slightly before serving or freezing.

Bold flavors meld together in this sauce, with a texture that’s both chunky and velvety. Serve over al dente spaghetti or use as a base for lasagna.

Sweet and Tangy Stephanies Freezer Spaghetti Sauce

Perfect for busy weeknights, this freezer-friendly spaghetti sauce combines sweetness with a tangy kick, ready to elevate your pasta dishes in no time.

Ingredients

• 2 tbsp extra-virgin olive oil
• 1 cup finely diced yellow onion
• 3 cloves garlic, minced
• 1 lb ground beef, 85% lean
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 cup dry red wine
• 28 oz canned San Marzano tomatoes, crushed by hand
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper flakes
• 1 tbsp granulated sugar
• 1/4 cup finely chopped fresh basil

Instructions

1. Heat olive oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add diced onion, sauté until translucent, 4-5 minutes, stirring occasionally.
3. Stir in minced garlic, cook until fragrant, 30 seconds.
4. Increase heat to medium-high, add ground beef, breaking it apart with a wooden spoon. Cook until no pink remains, 5-6 minutes.
5. Season with salt and pepper, deglaze with red wine, scraping up browned bits. Simmer until wine is reduced by half, 2 minutes.
6. Add crushed tomatoes, tomato paste, oregano, red pepper flakes, and sugar. Stir to combine.
7. Reduce heat to low, simmer uncovered for 45 minutes, stirring every 15 minutes to prevent sticking.
8. Remove from heat, stir in fresh basil. Adjust seasoning if necessary.
9. Cool completely before transferring to freezer-safe containers, leaving 1-inch headspace for expansion.

Delightfully rich and velvety, this sauce clings perfectly to pasta, offering a balance of sweet and spicy notes. Try serving over al dente spaghetti with a sprinkle of Pecorino Romano for an extra flavor dimension.

Rich and Creamy Stephanies Freezer Spaghetti Sauce

This sauce transforms freezer staples into a luxurious meal. Perfect for busy nights, it’s a game-changer.

Ingredients

• 2 tbsp extra-virgin olive oil
• 1 cup finely diced yellow onion
• 3 cloves garlic, minced
• 1 lb ground beef, 80% lean
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 cup tomato paste
• 1 can (28 oz) crushed San Marzano tomatoes
• 1/2 cup heavy cream
• 1/4 cup freshly grated Parmesan cheese
• 1 tbsp unsalted butter
• 1/4 cup chopped fresh basil

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering.
2. Add diced onion, sauté until translucent, about 5 minutes.
3. Stir in minced garlic, cook for 30 seconds until fragrant.
4. Increase heat to medium-high, add ground beef, breaking it apart with a spoon.
5. Season with salt and pepper, cook until browned, about 6 minutes.
6. Reduce heat to medium, stir in tomato paste, cook for 2 minutes to deepen flavor.
7. Pour in crushed tomatoes, simmer uncovered for 20 minutes, stirring occasionally.
8. Lower heat, stir in heavy cream and Parmesan, simmer for 5 minutes.
9. Finish by stirring in butter and basil until butter melts.

Creamy with a rich tomato base, this sauce clings perfectly to pasta. Try it over pappardelle for an extra indulgent twist.

Smoky Bacon Stephanies Freezer Spaghetti Sauce

You’ll love how this smoky bacon Stephanie’s freezer spaghetti sauce transforms your pasta nights. Yearning for depth of flavor? This recipe delivers with minimal effort.

Ingredients

– 6 oz smoked bacon, diced
– 1 cup finely chopped yellow onion
– 3 garlic cloves, minced
– 28 oz canned San Marzano tomatoes, crushed
– 1 tbsp extra virgin olive oil
– 1 tsp smoked paprika
– 1/2 tsp crushed red pepper flakes
– 1/4 cup fresh basil, chiffonade
– 1 tsp kosher salt

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add diced bacon, cook until crispy and fat renders, approximately 5 minutes. Tip: Render bacon slowly to maximize flavor.
3. Stir in chopped onion, sauté until translucent, about 3 minutes.
4. Add minced garlic, cook until fragrant, 30 seconds. Tip: Avoid browning garlic to prevent bitterness.
5. Incorporate crushed tomatoes, smoked paprika, and red pepper flakes. Simmer uncovered for 20 minutes, stirring occasionally.
6. Season with kosher salt, adjust as needed. Tip: Simmering concentrates flavors, so season towards the end.
7. Fold in fresh basil just before serving.
Kick your pasta game up a notch with this sauce. Its smoky richness pairs perfectly with al dente spaghetti, or try it as a bold pizza base.

Ultimate Cheese Stephanies Freezer Spaghetti Sauce

Craving a hearty, freezer-friendly sauce that elevates any pasta night? This Ultimate Cheese Stephanies Freezer Spaghetti Sauce combines rich flavors with the convenience of make-ahead meals.

Ingredients

• 2 tbsp extra-virgin olive oil
• 1 cup finely diced yellow onion
• 3 cloves garlic, minced
• 1 lb ground beef, 85% lean
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 cup tomato paste
• 1 can (28 oz) crushed San Marzano tomatoes
• 1/2 cup grated Parmigiano-Reggiano cheese
• 1/2 cup heavy cream
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper flakes

Instructions

1. Heat olive oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add diced onion and sauté until translucent, 5 minutes, stirring occasionally.
3. Stir in minced garlic and cook until fragrant, 30 seconds.
4. Increase heat to medium-high. Add ground beef, breaking it apart with a wooden spoon. Cook until no pink remains, 6-8 minutes.
5. Season with kosher salt and black pepper. Tip: Browning the beef well adds depth to the sauce.
6. Mix in tomato paste and cook for 1 minute to caramelize slightly.
7. Pour in crushed tomatoes, stirring to combine. Bring to a simmer.
8. Reduce heat to low. Stir in Parmigiano-Reggiano, heavy cream, oregano, and red pepper flakes. Simmer uncovered for 20 minutes, stirring occasionally. Tip: Simmering uncovered thickens the sauce.
9. Remove from heat. Let cool slightly before transferring to freezer-safe containers. Tip: Freeze in portion-sized containers for easy use.

Amazingly versatile, this sauce boasts a velvety texture and a balanced kick of heat. Serve over al dente spaghetti or layer into lasagna for a cheesy twist.

Conclusion

Ready to transform your freezer into a treasure trove of flavors? This roundup of 12 Delicious Stephanie’s Freezer Spaghetti Sauce Recipes offers something for every taste, ensuring your meals are always exciting. We invite you to try these recipes, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!