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Spaghetti Sauce To Freeze

Meat.World's picture
  Olive oil/Butter 2 Tablespoon
  Ground beef 1 Pound
  Onions 2 Medium, chopped
  Garlic 1 Clove (5 gm), minced
  Canned mushrooms 4 Ounce (1 Can)
  Canned tomatoes 1 Pound (1 Can)
  Canned tomato paste 6 Ounce (1 Can)
  Dry red wine 1⁄2 Cup (8 tbs)
  Salt 2 Teaspoon
  Bay leaf 1
  Thyme 1⁄8 Teaspoon
  Hot sauce 1⁄2 Teaspoon
  Worcestershire sauce 1 Teaspoon

Heat the olive oil in a heavy saucepan, then add the beef, breaking up into small pieces with a fork.
Add the onions and garlic and cook until the beef is browned.
Stir in the mushrooms with liquid and the remaining ingredients.
Simmer for about 30 minutes or until sauce is thickened.
Chill quickly by setting pan in cold water or in refrigerator.
Spoon into freezer containers and freeze.
Place frozen block into skillet or saucepan and heat slowly to serve.
May increase recipe 2 or 3 times.
Mixture will keep up to 3 months.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2293 Calories from Fat 1367

% Daily Value*

Total Fat 153 g234.8%

Saturated Fat 48.7 g243.5%

Trans Fat 0 g

Cholesterol 320 mg106.7%

Sodium 5147.4 mg214.5%

Total Carbohydrates 124 g41.5%

Dietary Fiber 23.1 g92.3%

Sugars 40.1 g

Protein 96 g192%

Vitamin A 118.4% Vitamin C 189.4%

Calcium 34.8% Iron 95.7%

*Based on a 2000 Calorie diet

Spaghetti Sauce To Freeze Recipe