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Big Batch Spaghetti Meat Sauce
Making a big batch of spaghetti meat sauce saves you time and money. With one “Big Batch 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. Spend an afternoon with a simmering pot of big batch spaghetti meat sauce and it will be an afternoon well spent. A couple glasses of wine are optional.
Well Worth It
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 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, the sauce smells delicious simmering all day on the stove. Whilst the sauce is simmering all day, make a loaf of garlic bread and “sample” the sauce throughout the day. Don’t forget the wine, makes sampling so much sweeter.
Follow Easy Directions
Follow these easy directions and you’ll have a freezer full of delicious spaghetti sauce at your fingertips. Allow the sauce to cool in the pot to room temperature. Divide sauce between gallon size freezer baggies. Dividing sauce as many cups per baggie that is sufficient enough to feed your family. For example, if you have a small family or if your family doesn’t like a lot of sauce, then you’ll have more freezer baggies containing sauce.
However, two cups sauce per baggie is a good guide to follow. After all, you can always defrost two baggies. Right? Squeeze the air out of the baggies, this will allow the baggies to lay flat in your freezer and therefore can be “stacked” to save space. Write the name, date and amount on the baggie. Place or stack the baggies in the freezer until needed. You’ll have a delicious spaghetti meat sauce at your fingertips, anytime.
A Big Batch of Spaghetti Meat Sauce that will be the start of many good recipes to follow.
- 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. diced
- 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 8 oz cans each tomato sauce
- 2 6 oz cans each tomato paste
- 1 18 oz can tomato basil soup, Progresso
- 2 or 3 cups red wine, beef broth or water (or combination of all three)
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon crushed red pepper flakes
- 2 teaspoon dried oregano
- 2 teaspoon dried basil leaves
- 2 teaspoon Italian seasoning
- 2 tablespoons sugar
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.
Add ground beef, pork, and Italian sausage; saute' until well browned, Drain.
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.
Divide sauce between gallon size baggies, writing the name, date and amount on baggies.
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
Heat sauce in a medium saucepan until hot and bubbly. Prepare noodles according to package directions. Serve meat sauce over cooked spaghetti noodles. Top with Romano cheese.