Freezing Homemade Spaghetti Sauce Food

SPAGHETTI SAUCE

Steps:

• In a large pot over medium-high heat, brown the ground beef until totally browned. Remove the meat from the pot with a slotted spoon and put into a bowl. Set aside.
• Discard any grease in the pot, but do not clean the pot. Drizzle in the olive oil. When it is heated, throw in the diced onions. Stir it around for 1 1/2 minutes, and then add the garlic. Stir and cook for an additional minute.
• Add the crushed tomatoes, tomato paste and marinara sauce. Stir to combine, and then add the sugar, salt, oregano, thyme, crushed red pepper (if using) and bay leaves. Stir, then add the cooked ground beef and stir to combine. Place the lid on the pot and allow to simmer for 1 hour, stirring occasionally. Add a little water or some low-sodium broth if it needs more liquid.
• After an hour, add the minced parsley, basil and the Parmesan rind if using (or grated Parmesan if you prefer--or both!). Stir to combine, and then put the lid back on and allow it to simmer for another 30 minutes or so. Discard the bay leaves before serving.
• Serve a big bowl of oiled noodles and the spaghetti sauce so guests can serve themselves. Top each serving with minced parsley and grated Parmesan (or Parmesan shavings) and serve with a big piece of garlic-cheese bread.
• Amen.

STEPHANIE'S FREEZER SPAGHETTI SAUCE

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.

ALMOST HOMEMADE SPAGHETTI MEAT SAUCE WITH EXTRA TO FREEZE

Steps:

• Break up hamburger in large pot or skillet.
• Add celery and onion.
• Cover and brown hamburger over medium low heat, stirring every 5 minutes to break up the meat. Drain fat. To really eliminate as much fat as possible, rinse with hot water.
• Note: Do not heat the sauce mixture until you have placed three of the portions in freezer bags. That way you are not handling and freezing heated sauce.
• Place hamburger back in the pot and add mushrooms and sauce. Mix well.
• Start heating a separate, large pot of water for the noodles. Add a dash of salt.
• Place 3 1/2 cups of the sauce in a quart sized freezer bag and seal, squeezing out air. Repeat two times. Freeze.
• Scrape the side of the pot to consolidate and heat remaining sauce on medium low, stirring every so often.
• Prepare 1 package of the spaghetti noodles, according to the package directions, drain.
• Serve sauce over the noodles.
• This is great served with Garlic Butter Texas Toast (#159750) by KITTENCAL. I get a whole loaf of Texas Toast and double the recipe. I use 4 slices for the spaghetti and freeze the rest, separating each slice with waxed paper, to serve with future batches of the spaghetti.
• Enjoy!

FREEZER SPAGHETTI SAUCE

Steps:

• Saute onions, garlic, celery, peppers, and mushrooms in vegetable oil until tender.
• Combine sauteed vegetables with tomatoes. Bring to a boil and simmer uncovered until thickened to your liking (1 1/2 to 2 hours).
• Stir often to prevent sticking.
• Ladle into clean quart jars, leaving 1 inch headspace.
• Remove air bubbles, wipe jar rims, and cap with properly preteated lids.
• When jars have cooled to room temperature, freeze.

HOW TO MAKE & FREEZE HOMEMADE TOMATO SAUCE

Steps:

• Have a large bowl filled with cold water ready and waiting. Set a large pot of water over high heat and bring to a rolling boil. Working in batches, drop the tomatoes in one at a time, then let sit in the boiling water until the skins split open, 30-60 seconds. One at a time, remove tomatoes from hot water with a slotted spoon and transfer to the bowl of cold water. When cool enough to touch, slip off and discard the tomato skins and remove the hard stem end and core. Trim away any bad spots. Roughly chop the tomato using a food processor or blender, a knife, or by squishing with clean hands. Set aside.
• Add the olive oil to an extra-large 8-10 quart stock pot over medium-high heat. When the oil is shimmering, add the diced onions. Cook, stirring frequently with a large wooden spoon, until onions start to soften and turn golden, about 8 minutes. Add the garlic and cook for another 30-60 seconds, stirring constantly so it doesn't burn. Add the tomato paste and cook for 1-2 minutes, stirring and scraping the bottom of the pan so it doesn't burn. Add the fresh tomatoes.
• Bring just to a boil, then lower heat to medium-low and let simmer, uncovered, for 2-3 hours, until thickened. Stir occasionally to make sure the sauce at the bottom of the pan isn't burning.
• Add sugar or honey, if desired, along with the herbs, salt, and pepper. Taste and add additional salt and pepper if needed.
• Let the sauce cool completely. Pour into to freezer-safe containers or heavy-duty freezer bags. Label well with date and contents, then transfer to the freezer. The sauce will last 3-4 months, or longer if you use a deep freeze.

SPAGHETTI SAUCE (HOMEMADE)

Steps:

• Brown meat, drain and reserve 2 Tbs of fat.
• Saute onions in olive oil if using lean meat or use reserved fat.
• Dissolve cornstarch with tomatoes. (Can blend at this point for desired texture).
• Add meat and remaining ingredients and simmer about an hour. (Can be done on low in a crock pot for longer).

FREEZER SPAGHETTI SAUCE

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.

FREEZER SPAGHETTI SAUCE

Steps:

• Cook ground beef and onion until the meat is browned; drain fat.
• Add remaining ingredients.
• Bring to a boil; reduce heat.
• Partly cover and simmer for 2 hours.