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Italian Spaghetti Sauce

Plan.Ahead.Meals's picture
Ingredients
  Tomato meat sauce 1 Tablespoon
  Ground beef 4 Pound
  Olive oil 1⁄4 Cup (4 tbs)
  Onions 6 Medium, finely chopped (3 Cup 16 Tablespoon)
  Chopped green pepper 1 Cup (16 tbs)
  Garlic 8 Clove (40 gm), minced
  Canned tomatoes 64 Ounce (Four 16 Ounce Can)
  Canned tomato sauce 60 Ounce (Four 15 Ounce Can)
  Seasonings 1 Tablespoon
  Parsley flakes 3 Tablespoon
  Sugar 2 Tablespoon
  Salt 2 Tablespoon
  Oregano 1 Tablespoon
  Basil 1 Tablespoon
  Pepper 1 Teaspoon
Directions

Cook and stir meat in large skillet or Dutch oven until meat is brown.
Spoon off fat; set meat aside.
Heat oil in 7 to 8 quart pan.
Cook and stir onion, green pepper and garlic in oil until onion is tender.
Stir,in tomatoes, tomato sauce, Seasonings and the meat.
Heat, stirring occasionally, until Tomato Meat Sauce.boils.
Reduce heat; simmer uncovered 4 hours.
(To serve immediately, see below.) Divide spaghetti sauce among four 1 quart freezer containers or three 6-cup freezer containers.
Cool quickly.
Cover, label and freeze. 45 minutes before serving, remove 1 container Italian Spaghetti Sauce from freezer; dip container into very hot water just to loosen.
Place frozen block in 3 quart saucepan.
Cover tightly; heat over medium heat turning occasionally, 20 to 30 minutes.
Reduce heat; uncover and simmer 10 minutes.
While sauce heats, prepare hot cooked spaghetti for 6 or 9 servings.
Serve sauce on hot cooked spaghetti; pass Parmesan cheese.
To Serve Immediately: Serve on hot cooked spaghetti; pass Parmesan cheese.

Recipe Summary

Cuisine: 
Italian
Course: 
Side Dish
Ingredient: 
Vegetable
Servings: 
24

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