The Everything Spaghetti Sauce (freezer friendly)
I use this recipe for day of dinner and then to add to the freezer for quick dinner nights! My family doesn't love meat, so I don't put a ton in, but you can always make more if you have a large pan!
Servings: 4 dinner packs
Equipment
- 1 large pan 5 qt
- 1 meat chopper (I just use the side of a spoon sometimes)
- 1 Spoon
Ingredients
- 1 lb ground beef (or 1/2 lb ground beef and 1/2 lb Italian sausage
- salt and pepper to taste
- 1 medium onion chopped
- 2 cans 15 ounce canned tomato sauce
- 2 cans 6 oz can tomato paste
- 1 can 14 ounce diced tomato can use 2 or 3 if you like lots of tomatoes
- 1 tsp Italian seasoning
- 2 TBSP dried parsley flakes
- 2 tsp garlic powder
- crushed red pepper (to taste) I use a pinch, but you can leave it out or add more
- 2 TBSP Worcestershire sauce use GF if needed
- 2 TBSP granulated sugar
- 2 Cup water
- 1 pack spaghetti noodles
Instructions
- In the large skillet, add beef and chopped onions. Sprinkle on salt and pepper. Brown. Drain excess grease.
- Add 2 cans of tomato sauce, 2 cans of tomato paste, 1 tsp Italian seasoning, 2 TBSP parsley, 2 tsp garlic powder, dash of crushed red pepper, 2 TBSP Worcestershire sauce, and 2 TBSP sugar to the skillet. Stir well to combine.
- Bring to a boil. Add water and stir well. Reduce heat and simmer for 20-30 minutes.
To freeze
- Eat some for dinner, of course!Let the rest of the spaghetti sauce cool.
- Once cool, separate into quart size freezer bags! Squish out all the excess air. Zip closed. Lay flat and label the bag.
- Place in the freezer flat stacked on top of each other.
Notes
You can cut this recipe in half, if you do not want to make freezer meals!