Spaghetti Sauce To Freeze
|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)|
|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.