Tuesday, February 14, 2012

Pasta Sauce Plus

Tonight we are eating Spaghetti for dinner. Spaghetti like my Mama used to make!

Since we are going to cook a batch of pasta sauce, I decided to go ahead and cook enough to have sauce in the freezer ready for the next time we want to eat pasta.

We put a lot of vegetables in our sauce, and when in doubt - we add more tomatoes.

Making a double batch of pasta sauce to use half now and freeze half for later is a wonderful way to make the kitchen a more productive place in our home.

1-2 lbs ground beef, browned and drained
1 large green pepper, diced
1 large onion, diced
1 TBS minced garlic
1 (4 oz) can sliced mushrooms, drained
1 (26.5 oz) can prepared spaghetti sauce
1 (14.5 oz) can stewed tomatoes
1 (14.5 oz) can diced tomatoes with onions & green peppers
1 (15 oz) can tomato sauce
1 cup water
1/2 cup red cooking wine
2 tsp Italian seasoning blend
1 tsp sugar

- After browning ground beef and draining, combine with all other ingredients in the crock-pot.

- Stir occasionally while cooking on LOW for 3-4 hours.

- Divide prepared sauce. Use half for dinner and freeze the other half in a freezer safe zipper bag or freezer safe container with a lid. (Don't forget to label!)

No comments:

Post a Comment