Post by mandie68 on Oct 4, 2007 22:18:15 GMT -5
You can make multiple pasta dinners with this delicious sauce.
Freeze a batch of this chunky sauce for any occasion. It easily defrosts, and is
Ready for a hearty meal in no time.
Preparation time: 20 minutes
Cooking time: 60 minutes
You Will Need
2 pounds bulk Italian sausage or ground beef
1 large onion, chopped
2 cans (15 ounces each) tomato sauce
2 cans (14-1/2 ounces each) diced tomatoes, undrained
2 cans (4 ounces each) mushroom stems and pieces, drained
1/2 cup minced fresh parsley
2 teaspoons garlic salt
1 teaspoon dried oregano
1/2 teaspoon each dried basil, chili powder and pepper
2 bay leaves
Hot cooked pasta
What to Do
1. In a Dutch oven, cook meat and onion over medium heat until meat is no longer pink; drain. Add
The tomato sauce, tomatoes, mushrooms, parsley and seasonings. Bring to a boil. Reduce heat;
Cover and simmer for 45 minutes, stirring occasionally.
2. Uncover; simmer 15 minutes longer or until sauce reaches desired consistency. Discard bay
Leaves. Freeze in meal-size portions.
To use frozen meat sauce: Thaw in the refrigerator overnight. Place in a saucepan; heat through.
Freeze a batch of this chunky sauce for any occasion. It easily defrosts, and is
Ready for a hearty meal in no time.
Preparation time: 20 minutes
Cooking time: 60 minutes
You Will Need
2 pounds bulk Italian sausage or ground beef
1 large onion, chopped
2 cans (15 ounces each) tomato sauce
2 cans (14-1/2 ounces each) diced tomatoes, undrained
2 cans (4 ounces each) mushroom stems and pieces, drained
1/2 cup minced fresh parsley
2 teaspoons garlic salt
1 teaspoon dried oregano
1/2 teaspoon each dried basil, chili powder and pepper
2 bay leaves
Hot cooked pasta
What to Do
1. In a Dutch oven, cook meat and onion over medium heat until meat is no longer pink; drain. Add
The tomato sauce, tomatoes, mushrooms, parsley and seasonings. Bring to a boil. Reduce heat;
Cover and simmer for 45 minutes, stirring occasionally.
2. Uncover; simmer 15 minutes longer or until sauce reaches desired consistency. Discard bay
Leaves. Freeze in meal-size portions.
To use frozen meat sauce: Thaw in the refrigerator overnight. Place in a saucepan; heat through.