June 19, 2013

Big Batch Spaghetti Meat Sauce

On the Menu Today~
Big Batch Spaghetti Meat Sauce

Making a big batch of spaghetti meat sauce
saves you time and money.

With one Big Batch of Spaghetti Meat Sauce,
you will be able to make many different recipes such as:
Manicotti, Spaghetti, Lasagna, Baked Ziti and
any recipe that calls for using a spaghetti sauce.

Big Batch Spaghetti Meat Sauce

Don't let the long list of ingredients scare you off!
This recipe makes enough sauce for at least 4 to 6 different meals.
The extra effort it takes to make this Big Batch Meat Sauce really pays off in the end.

I like to make Big Batch Spaghetti Meat Sauce on a rainy or snowy Saturday afternoon.
This gives me all day to make the sauce, let it cool and get it ready for the freezer.
Bonus...it smells delicious simmering all day on the stove.

Follow these easy directions...
Make sauce,
Allow the meat sauce to cool,
pour sauce into gallon size freezer baggies,
write the name, date and amount on the baggie.
Place baggies in the freezer until needed.
You'll have a delicious Spaghetti Meat Sauce,
at your fingertips, anytime.
Let's get started~

Big Batch Spaghetti Meat Sauce

  • 1/4 cup olive oil
  • 1/2 cup finely chopped onion
  • 1/2 cup finely chopped green pepper
  • 3 cloves garlic, minced
  • 8 ounces fresh mushrooms, sliced
  • 3 carrots, peeled and sliced
  • 4 ribs celery, chopped
  • 1/4 cup dried parsley
  • 1 1/2 pounds ground beef
  • 1 1/2 pounds ground pork
  • 1 1/2 pounds ground sweet Italian sausage
  • 2 cans (1 lb., 12 oz each) whole tomatoes, undrained
  • 1 (28 oz) can crushed tomatoes
  • 1 (28 oz) can diced tomatoes
  • 1 (28-32 oz) jar traditional spaghetti sauce (Prego)
  • 2 cans (8 oz each) tomato sauce
  • 2 cans (6 oz each) tomato paste
  • 1 can (18 oz) tomato basil soup (Progresso)
  • 2 cups red wine, beef broth or water (or combination of all three)
  • 1 teasppon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil leaves
  • 1 teaspoon Italian seasoning
  • 2 tablespoons sugar
Cooking Directions
  1. In Dutch oven, heat 1/4 cup oil over medium heat; saute' onion, green pepper, garlic, mushrooms, carrots, celery and parsley until onion is tender, about 10 minutes.
  2. Add ground beef, pork, and Italian sausage; saute' until well browned, Drain.
  3. Add tomatoes, spaghetti sauce, tomato sauce, tomato paste, tomato basil soup, red wine, water or broth, salt, pepper, red pepper, oregano, basil, Italian seasoning, and sugar. Mix well, mashing tomatoes with fork. Bring to a boiling. Reduce heat and simmer, covered, stirring occasionally, 2 to 3 hours. Cool sauce.
  4. Divide sauce between gallon size baggies, writing the name, date and amount on baggie.
  5. Freeze until needed.

Spaghetti with Big Batch Spaghetti Meat Sauce

  • 2 to 4 cups big batch spaghetti meat sauce
  • 1 pound package spaghetti noodles
  • 1 cup grated romano cheese
Cooking Directions
  1. Prepare noodles according to package directions.
  2. Serve meat sauce over cooked noodles.
  3. Top with Romano cheese.

Italian, SpaghettiPasta

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