Almost Homemade Spaghetti Meat Sauce With Extra To Freeze Recipes

BEST EVER SPAGHETTI AND MEAT SAUCE

Best Ever Spaghetti and Meat Sauce image

This Best Ever Spaghetti and Meat Sauce recipe is the perfect Italian-style weeknight family meal - a rich, meaty sauce served over your favourite pasta!

Provided by Chrissie (thebusybaker.ca)

Time 45m

Number Of Ingredients 12

Ingredients

2 pounds lean ground beef
1 large onion, finely diced
3 cloves garlic, minced
salt and pepper
2 teaspoons dried parsley
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1 cup red wine
9 cups canned crushed tomatoes (plain pureed tomato sauce, no salt or flavour added)
chopped fresh parsley and parmesan cheese, for garnish
spaghetti noodles, cooked according to package directions (I recommend Barilla brand - they're our family's favourite!)

Steps:

Heat a large dutch oven pot over medium high heat.
Add the ground beef and cook until almost completely browned, breaking it up with a wooden spoon.
Turn the heat to medium and add the onions, garlic, salt and pepper (to taste), parsley, basil, oregano and thyme. Saute with the beef until the onions are soft and translucent.
Add the wine and allow the liquid to evaporate while stirring the mixture regularly so the meat absorbs the flavour of the wine.
When the wine has almost evaporated, add the crushed tomatoes and stir to combine.
Cover and let simmer on medium-low heat for at least 30 minutes, or up to 2 hours (turn the heat to low if you plan to simmer for a long time). Stir regularly to ensure the sauce cooks evenly.
Prepare the pasta according to the package directions, cooking it in salted water for best results.
Serve the sauce over the pasta with a sprinkling of fresh parsley (if desired) and freshly grated parmesan cheese.

Nutrition Facts : ServingSize 1 cup, Calories 186 kcal, Carbohydrate 15 g, Protein 19 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 47 mg, Sodium 291 mg, Fiber 4 g, Sugar 9 g

ALMOST HOMEMADE SPAGHETTI MEAT SAUCE WITH EXTRA TO FREEZE

Almost Homemade Spaghetti Meat Sauce With Extra to Freeze image

My sister taught me how to spruce up bottled spaghetti sauce while visiting her in San Francisco 30+ years ago. I've adapted it over the years to suit my family's tastes and freeze three portions of it, getting four meals out of the batch, but only doing the work once! I use Prego with Mushrooms, but you can use your favorite sauce.

Provided by Magicduo

Categories Spaghetti

Time 45m

Yield 16 serving(s)

Number Of Ingredients 6

Ingredients

67 ounces Prego fresh mushroom italian sauce
3 lbs hamburger
4 celery ribs, sliced
1 onion, chopped
14 ounces mushrooms, drained
4 (8 ounce) packages spaghetti noodles

Steps:

Break up hamburger in large pot or skillet.
Add celery and onion.
Cover and brown hamburger over medium low heat, stirring every 5 minutes to break up the meat. Drain fat. To really eliminate as much fat as possible, rinse with hot water.
Note: Do not heat the sauce mixture until you have placed three of the portions in freezer bags. That way you are not handling and freezing heated sauce.
Place hamburger back in the pot and add mushrooms and sauce. Mix well.
Start heating a separate, large pot of water for the noodles. Add a dash of salt.
Place 3 1/2 cups of the sauce in a quart sized freezer bag and seal, squeezing out air. Repeat two times. Freeze.
Scrape the side of the pot to consolidate and heat remaining sauce on medium low, stirring every so often.
Prepare 1 package of the spaghetti noodles, according to the package directions, drain.
Serve sauce over the noodles.
This is great served with Garlic Butter Texas Toast (#159750) by KITTENCAL. I get a whole loaf of Texas Toast and double the recipe. I use 4 slices for the spaghetti and freeze the rest, separating each slice with waxed paper, to serve with future batches of the spaghetti.
Enjoy!

Nutrition Facts : Calories 425.1, Fat 10.8, SaturatedFat 3.9, Cholesterol 57.1, Sodium 605.3, Carbohydrate 54.4, Fiber 4.1, Sugar 7.5, Protein 27.6

FREEZER SPAGHETTI SAUCE

Freezer Spaghetti Sauce image

A great sauce for all those tomatoes you don't know what to do with. Plus if you put it in freezer bags it takes up very little room in your freezer and great tasting.

Provided by Nana in the woods

Categories Sauces

Time 2h

Yield 10 serving(s)

Number Of Ingredients 12

Ingredients

2 onions, chopped
2 garlic cloves, minced
1/2 green pepper, chopped
1/4 cup vegetable oil
8 cups chopped tomatoes (with no skins)
1 tablespoon oregano
1 teaspoon dried basil
1 tablespoon chopped parsley
2 tablespoons white sugar
1 tablespoon salt
1/2 teaspoon pepper
1 (6 ounce) can tomato paste

Steps:

Combine onion, garlic, green pepper and vegetable oil in pan. Cook until onion is transparent.
In large pot add the chopped tomatoes, oregano, basil, parsley, sugar, salt, pepper and tomato paste. Cook for 2-3 hours on low heat stirring frequently.
Let sauce cool. Pour sauce into quart size containers or freezer bags. Store in freezer.
Note: You may add hamburger, mushrooms etc. when preparing the sauce to eat.

Nutrition Facts : Calories 110.1, Fat 5.9, SaturatedFat 0.8, Sodium 841.5, Carbohydrate 14.3, Fiber 3, Sugar 9.5, Protein 2.3

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