Bolognese Sauce Bulk Freezer Recipes

BIG-BATCH BOLOGNESE

Steps:

• Heat the oil in a very large saucepan. Gently cook the bacon, onions, carrots and celery for 20 mins until golden. Add the garlic, herbs, bay and mushrooms, then cook for 2 mins more.
• Heat a large frying pan until really hot. Crumble in just enough mince to cover the pan, cook until brown, then tip in with the veg. Continue to fry the mince in batches until used up. Tip the tomatoes and purée in with the mince and veg. Rinse the cans out with the red wine, if you have some, or with a little water, then add to the pan with the vinegar and sugar. Season generously and bring to a simmer. Simmer slowly for 1 hr until thick and saucy and the mince is tender. Serve with pasta and parmesan.
• If you want to make this in a slow cooker, visit our slow cooker bolognese recipe.

BOLOGNESE SAUCE - BULK FREEZER RECIPE

Steps:

• Combine and brown sausage and ground beef in large dutch oven, or other heavy-bottomed pan. Drain and set aside.
• Heat 2 tbsp olive oil in same dutch oven over medium high heat, and add red pepper flakes, chopped onion and garlic. Cover and cook until onions are translucent.
• Add tomatoes, seasonings, browned meats and remainder of olive oil and mix well.
• Bring to low boil, then lower heat and simmer for 30 to 60 minutes, stirring often.
• You can choose to omit the red pepper, but my family prefers the extra kick! The granulated garlic can also be omitted if you don't care for a strong garlic flavor. I use the 102 oz. food service-sized cans of crushed and diced tomatoes (each can contains 24 half-cup servings). You can buy these at warehouse stores like Sam's Club, BJ's or Costco.

BOLOGNESE SAUCE

Steps:

• In a large skillet, warm oil over medium heat and saute bacon, onion and garlic until bacon is browned and crisp; set aside.
• In large saucepan, brown beef and pork. Drain off excess fat. Stir in bacon mixture, mushrooms, carrots, celery, tomatoes, tomato sauce, wine, stock, basil, oregano, salt and pepper to saucepan. Cover, reduce heat and simmer one hour, stirring occasionally.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Serve sauce over hot pasta.

BOLOGNESE SAUCE

Steps:

• Using your hands, mix egg and minced beef.
• Heat pan and fry garlic and onion until soft and fragrant, add beef.
• Stir constantly until beef changes colour.
• Add oregano, thyme, parsley, basil, marjoram, bayleaves.
• Stir through.
• Add tomato paste and fresh tomatoes, with 1/3 of the wine.
• Mix thoroughly.
• Season with salt and pepper.
• DO NOT ADD WATER AT ALL.
• Let boil over very low heat until mixture thickens, stirring ocassionally.
• Add carrots and celery, and half of the remaining wine.
• Let boil (very low heat) until liquid is absorbed.
• Stir occasionally.
• Add the rest of the wine, tomato sauce, pinenuts and mushrooms.
• Stir until sauce thickens.
• Serving method: Boil water until it bubbles, add pasta, 1 tbsp of salt and 2 tbsp of olive oil.
• Cook for exactly 8 minutes for al-dente texture.
• Drain pasta.
• Make sure it's really drained of water.
• In a pan, heat up pasta sauce (1 serving) and toss pasta in.
• Stir quickly (1 minute) and pour onto plate.
• Sprinkle with grated mozzarella and parmesan, and a bit of parsley.
• NOTE: Sauce can be stored in small containers in the freezer to be used when needed.
• Make sure container is microwaveable, clean and dry.
• The sauce keeps for 12 months in the freezer.