Homemade Spaghetti Sauce Mix

Home to Make Homemade Spaghetti Sauce Mix

I have one recipe that specifically calls for spaghetti sauce seasoning mix which is my grandma’a Upside-down Pizza. YUM! I’ll have to share the recipe in an update when I get a chance, so easy and good! I have forgotten the spaghetti sauce mix packet so many times when picking up items for this recipe and finally got smart and decided to just start making my own. (see update below for recipe)
I’m hoping to use this in the homemade tomato sauce I will be making from the fresh tomatoes soon to be rolling out of my garden! The plan is to can basic sauce and then I can tweak the seasonings however I fancy!
I adapted this recipe from Lynn’s Kitchen Adventures because the herb and spice combination sounded really good. 
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Homemade Spaghetti Sauce Mix

1/4 cup cornstarch
1 tablespoon + 1 teaspoon onion powder
1/4 cup dried parsley flakes
4 teaspoons salt
4 teaspoons sugar 
2 teaspoons garlic powder
2 teaspoons oregano
2 teaspoons basil
1/4 teaspoon dried thyme
1/4 teaspoon sage

Combine all ingredients in a glass jar or container. Use 2 tablespoons per 8 oz of sauce. Heat and simmer for a minimum of 5 minutes. Thin with water as needed. You could use a 6 oz can of tomato paste and add 1 can (6 oz or less) of water instead of 8 oz can of sauce. 

It’s been garage sale weekend so  it’s been a push to get these in, but I am bound and determined to make a post each day!!

Updated 4/25/15:
Grammy Lou Lou’s and Grandpa Kaeb’s Upside-Down Pizza

1 lb. ground beef
1/4 cup chopped onion (optional)
1/2 envelope spaghetti sauce mix (1 tablespoon homemade mix)
8 oz. tomato sauce
1 1/2 cup shredded cheese (I have used cheddar, co-jack, and mozzarella, depending what is in the fridge)
1/2 cup sour cream
8 oz. package crescent rolls
2 tablespoon butter, melted
1/4 cup Parmesan cheese

Brown ground beef and onion. Drain grease. Add spaghetti sauce mix and tomato sauce, heat together until hot. Pour into 9×13″ pan. Combine shredded cheese and sour cream and spread over meat mixture. Unroll crescent rolls and lay over mixture. Combine butter and Parmesan cheese and brush onto rolls. Bake at 375 degrees for 18 to 25 minutes.

– Do not combine sour cream and cheese, I found this hard to spread evenly over the warm meat. Sprinkle cheese over meat. Add 1/4 cup of heavy cream (or milk) to sour cream and pour over shredded cheese. Then top with rolls and continue to the same.
– Doubling the meat makes it more substantial. Now we just have to make two pans because one doesn’t cut it for our family of 6! Two pans does allow for leftovers to send with the Mister for lunch which is a must when dinner planning. 🙂

Yes, my grandma’s family has their own cookbook! It was dedicated to my late-great-grandparents and is filled with 600+ recipes from all their children, grandchildren, and great-grandchildren’s favorite recipes!

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