Instructions

1. Begin by preparing your tomatoes. Wash them thoroughly under running water. To peel the tomatoes easily, you can blanch them in boiling water for about 30 seconds, then transfer them to an ice bath. Once cooled, the skins should slip off easily. Chop the peeled tomatoes into small pieces and set them aside.
2. In a large pot or Dutch oven, heat the olive oil over medium heat. Once the oil is hot, add the chopped onion. Sauté the onion for about 5-7 minutes, or until it becomes translucent and fragrant.
3. Add the minced garlic to the pot with the onions. Sauté for an additional 1-2 minutes, being careful not to let the garlic burn, as it can turn bitter.
4. Next, add the ground beef to the pot. Cook the beef over medium-high heat, breaking it up with a spoon, until it is browned and cooked through. This should take about 8-10 minutes. Drain any excess fat if necessary.
5. Once the beef is cooked, add the chopped tomatoes to the pot along with the sugar, dried basil, oregano, salt, and pepper. Stir the mixture well to combine all the ingredients.
6. Bring the sauce to a gentle simmer. Once it starts bubbling, reduce the heat to low and cover the pot. Allow the sauce to simmer for about 1 hour, stirring occasionally to prevent sticking and ensure even cooking.
7. After 1 hour, taste the sauce and adjust the seasoning if necessary. If you prefer a thicker sauce, you can continue to simmer uncovered for an additional 30 minutes, stirring occasionally.
8. While the sauce is simmering, prepare your canning jars. Sterilize 6 quart-sized canning jars and their lids by placing them in a boiling water bath for 10 minutes. Keep them hot until you are ready to fill them.
9. Once the sauce is ready, carefully ladle it into the hot, sterilized jars, leaving about 1/2 inch of headspace at the top. Wipe the rims of the jars with a clean cloth to ensure a proper seal.
10. Place the sterilized lids on top of the jars and screw on the metal bands until they are fingertip-tight. Do not overtighten, as this can prevent proper sealing.
11. Process the jars in a boiling water bath for 35-40 minutes to ensure they are sealed properly. Make sure the water covers the jars by at least an inch.
12. Once the processing time is complete, carefully remove the jars from the water bath and place them on a clean kitchen towel or cooling rack. Allow them to cool completely at room temperature.
13. After the jars are cool, check the seals by pressing down in the center of each lid. If it doesn't pop back, the jar has sealed properly. Store any unsealed jars in the refrigerator and use them within a few days.
14. Your homemade spaghetti sauce is now ready to be enjoyed! Store the sealed jars in a cool, dark place, and savor the taste of summer all year round.