Spaghetti Sauce To Freeze Recipe
Ingredients
| 2 tbsp. olive oil or butter | ||
| Ground beef | 1 Pound | |
| Onions | 2 Medium, chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Mushrooms | 1 4 Ounce | |
| Tomatoes | 1 1 Pound | |
| Tomato Paste | 1 6 Ounce | |
| Dry red wine | 1/2 Cup (16 tbs) | |
| Salt | 2 Teaspoon | |
| Bay Leaf | 1 | |
| Thyme | 1/8 Teaspoon | |
| Hot Sauce | 1/2 Teaspoon | |
| Worcestershire sauce | 1 Teaspoon | |
Directions
Heat the olive oil in a heavy saucepan, then add the beef, breaking up into small pieces with a fork.
Add the onions and garlic and cook until the beef is browned.
Stir in the mushrooms with liquid and the remaining ingredients.
Simmer for about 30 minutes or until sauce is thickened.
Chill quickly by setting pan in cold water or in refrigerator.
Spoon into freezer containers and freeze.
Place frozen block into skillet or saucepan and heat slowly to serve.
May increase recipe 2 or 3 times.
Mixture will keep up to 3 months.
Add the onions and garlic and cook until the beef is browned.
Stir in the mushrooms with liquid and the remaining ingredients.
Simmer for about 30 minutes or until sauce is thickened.
Chill quickly by setting pan in cold water or in refrigerator.
Spoon into freezer containers and freeze.
Place frozen block into skillet or saucepan and heat slowly to serve.
May increase recipe 2 or 3 times.
Mixture will keep up to 3 months.
Chef
