Sunday, March 14, 2010

Big Batch Spaghetti Sauce

Usually I won't make big batch recipes, but being that this is the most delicious spaghetti sauce I have ever tasted, I do in this case! This sauce would be perfect for a large gathering (one batch would easily feed 10-12 hungry adults) but it also freezes for 3-4 months beautifully. Just put frozen sauce in the refrigerator to dethaw for several hours, then heat in a saucepan until warm. You can also use this sauce to make other pasta dishes, lasagna and even use it as a pizza sauce. It is easy to make and SO good!


Big Batch Spaghetti Sauce
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1 lb. ground beef
1 lb. bulk italian sausage
1 cup chopped onion
2 garlic cloves, minced
1 can (28 oz) crushed tomatoes
3 cups water
2 cans (6 oz each) tomato paste
2 jars (4 1/2 oz. each) sliced mushrooms, drained (optional)
1 cup chopped pepperoni
2 tbsp. grated parmesan cheese
1 tbsp. sugar
2 tbsp. italian seasoning
1 tsp. garlic salt
1 tsp. salt
1 tsp. pepper
1 tsp. dried parsley flakes


In a soup kettle or dutch oven, cook ground beef, sausage, fresh minced garlic and onion over medium heat until no longer pink; drain. Stir in tomatoes, water, tomato paste, mushrooms (if using), pepperoni, parmesan cheese, sugar and seasonings. Bring to a boil. Reduce heat and simmer for at least 30 minutes (the longer you cook it, the better!). Serve immediately, or cool and freeze in serving-size portions. Sauce will keep frozen for 3-4 months. A guideline to use when freezing is to allow approximately 1 cup per serving. Recipe makes 11 & 1/2 cups sauce total.

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