STEPHANIE'S FREEZER SPAGHETTI SAUCE
This is a great sauce to make and freeze when you have a surplus of tomatoes from your garden! Grab your tomatoes and crock pot and you're set! Beef lovers can add in a half pound of ground chuck for a 'meatier' sauce.
Provided by Stephanie Lane
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Yield 32
Number Of Ingredients 12
Steps:
- In a slow cooker saute together the onion, garlic, green pepper, and vegetable oil. Cook until onion is transparent.
- Add the chopped tomatoes, oregano, basil, parsley, sugar, salt, and ground black pepper. Cook for 2 to 3 hours on low heat. Stir frequently.
- Let sauce cool. Pour sauce into quart size freezer containers. Store in freezer.
- When ready to use sauce, stir in can of tomato paste.
Nutrition Facts : Calories 65.7 calories, Carbohydrate 8.1 g, Fat 3.7 g, Fiber 1.9 g, Protein 1.3 g, SaturatedFat 0.5 g, Sodium 483.6 mg, Sugar 5.3 g
SPAGHETTI SAUCE WITH GROUND BEEF
This recipe has been handed down from my mother. It is a family favorite and will not be replaced! (Definite husband pleaser!)
Provided by Hank's Mom
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 1h25m
Yield 8
Number Of Ingredients 11
Steps:
- Combine ground beef, onion, garlic, and green pepper in a large saucepan. Cook and stir until meat is brown and vegetables are tender. Drain grease.
- Stir diced tomatoes, tomato sauce, and tomato paste into the pan. Season with oregano, basil, salt, and pepper. Simmer spaghetti sauce for 1 hour, stirring occasionally.
Nutrition Facts : Calories 185.1 calories, Carbohydrate 15 g, Cholesterol 34.8 mg, Fat 9.3 g, Fiber 3.6 g, Protein 12.4 g, SaturatedFat 3.5 g, Sodium 930.8 mg, Sugar 8.6 g
FREEZER CHEESY BEEF PASTA SAUCE
This pasta sauce quickly became a staple in my dinner during university. I would make a batch of this before each university term, freeze it, and take portions of it to university with me. It freezes extremely well and is very tasty!
Provided by HoserLauren
Categories Cheese
Time 1h45m
Yield 15-20 serving(s)
Number Of Ingredients 6
Steps:
- Combine beef and onion in a Dutch oven (or a large pot that has a lid).
- Saute until lightly browned.
- Drain off fat if necessary.
- Add salt, Worcestershire sauce, and tomato sauce.
- Simmer, covered 45 minutes, stirring occasionally.
- Add cheese; stir until melted.
- Cool.
- Divide into equal parts and freeze in jars or plastic containers.
- Thaw to use (then heat) for lasagne, spaghetti, or your favourite pasta.
Nutrition Facts : Calories 387.4, Fat 23.5, SaturatedFat 11.8, Cholesterol 118.3, Sodium 1177.5, Carbohydrate 7.7, Fiber 1.4, Sugar 4.2, Protein 35.3
FREEZER SPAGHETTI SAUCE
A great sauce for all those tomatoes you don't know what to do with. Plus if you put it in freezer bags it takes up very little room in your freezer and great tasting.
Provided by Nana in the woods
Categories Sauces
Time 2h
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Combine onion, garlic, green pepper and vegetable oil in pan. Cook until onion is transparent.
- In large pot add the chopped tomatoes, oregano, basil, parsley, sugar, salt, pepper and tomato paste. Cook for 2-3 hours on low heat stirring frequently.
- Let sauce cool. Pour sauce into quart size containers or freezer bags. Store in freezer.
- Note: You may add hamburger, mushrooms etc. when preparing the sauce to eat.
Nutrition Facts : Calories 110.1, Fat 5.9, SaturatedFat 0.8, Sodium 841.5, Carbohydrate 14.3, Fiber 3, Sugar 9.5, Protein 2.3
MAKE-AHEAD MEAT-LOVERS' LASAGNA ROLL-UPS
Make a large batch of these meaty and cheesy lasagna rolls, and freeze them to help make quick dinners on busy days. Get a quick start by using Make-Ahead Seasoned Ground Beef and Sausage.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h20m
Yield 16
Number Of Ingredients 11
Steps:
- In 5-quart Dutch oven, cook lasagna noodles as directed on package. Drain; rinse with hot water. Drain well.
- Meanwhile, in 12-inch skillet, cook beef, sausage and onion over medium-high heat, stirring frequently, until meat is no longer pink; drain. Stir in 1 1/2 cups pasta sauce. Reduce heat to low; simmer uncovered 10 minutes, stirring occasionally. Remove from heat.
- In small bowl, mix ricotta cheese, spinach, basil and egg. Spread about 3 tablespoons ricotta mixture over each cooked lasagna noodle to within 1 inch of one short end. Spoon about 1/4 cup meat mixture over ricotta mixture on each. Roll up firmly toward unfilled end. Line 15x10x1-inch pan with foil. Place roll-ups, seam side down, on pan; cover loosely with foil. Freeze about 30 minutes or until firm.
- Place frozen rolls in airtight freezer container; label. Freeze up to 3 months.
- To bake 16 lasagna roll-ups, spray two 13x9-inch (3-quart) glass baking dishes with cooking spray. Remove roll-ups from freezer bag; place 8 in each baking dish. Cover with foil; thaw in refrigerator at least 8 hours but no longer than 24 hours.
- Heat oven to 350°F. Pour 1 1/2 cups pasta sauce over and around roll-ups in each baking dish. Cover tightly with foil; bake 30 to 40 minutes or until hot and bubbly. Sprinkle each baking dish with 1 cup mozzarella cheese; bake uncovered 3 to 5 minutes longer or until cheese is melted. Let stand 5 minutes before serving.
Nutrition Facts : Calories 320, Carbohydrate 27 g, Cholesterol 60 mg, Fiber 2 g, Protein 21 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 5 g, TransFat 0 g
BEEF PASTA SAUCE FOR THE FREEZER
I figure if I'm making pasta sauce, it's just as easy to make a big batch. And this saves me a lot of time later on. This sauce is very good. Has a great italian taste. Use for spaghetti, lasagna, your favorite pasta.
Provided by MizzNezz
Categories Sauces
Time 42m
Yield 15 cups
Number Of Ingredients 14
Steps:
- In large pot cook beef, onions, celery, green pepper and garlic, until beef is cooked through.
- Stir in remaining ingredients.
- Bring to a boil, reduce heat and simmer for 30 minutes, stirring occasionally.
- Cool, put in freezer containers (I use quart jars with screw top lids).
- Can be frozen for 4 months.
Nutrition Facts : Calories 261.1, Fat 11, SaturatedFat 4.4, Cholesterol 68.8, Sodium 1070.1, Carbohydrate 17.8, Fiber 3.9, Sugar 9.9, Protein 23.9
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