Since I wrote about cooking yesterday, I might as well do it again.
Here's a recipe for what I call "Freezer Sauce." Basically, it's a really big batch of tomato sauce that you can make, use what you want, and freeze the rest for a couple of weeks.
You need:
2 large cans whole plum tomatoes (sometimes called Italian tomatoes)
1 can tomato paste
1 jar sun dried tomato pesto (if not available use another can of paste)
1 small-medium package extra lean ground beef.
2 teaspoons of balsamic vinegar
1 tablespoon of Worcestershire sauce.
1 bay leaf
1/2 green pepper
1/2 red pepper
1/2 yellow pepper
3 large onions
3 segments from a clove of garlic
4 large mushrooms
Toss ground beef into frying pan with bay leaf, and balsamic vinegar, and Worcestershire sauce.
(If you have Italian sausages, break one up and toss it in)
Put vegetables in food processor and run it until it all becomes a big mush. (There's a reason for this)
When ground beef is 3/4 cooked, remove bay leaf, toss in mushed veggies.
Toss plum tomatoes into a blender. Blend until smooth, add paste-pesto and whatever spices you like. (I recommend oregano, a little basil, red pepper flakes, a pinch of thyme, and some chili powder.)
Use a slotted spoon to move the cooked beef-veggie mix to a pot/slow-cooker and let it stew at medium-low heat for an hour in the pot, 5-6 hours in the slow cooker.
Put it on pasta.
Eat it.
Take the leftover sauce, put it in freezer safe containers, and freeze them.
The mushed veggies freeze better than bigger chunks and it will stay fresh longer.
To reheat, put a frozen slab of sauce into a pots with a tablespoon of water.
Heat is slowly, stirring frequently, until it's sauce again.
Enjoy again. It should last a few weeks before getting freezer burn, but rarely stays that long.
Here's a recipe for what I call "Freezer Sauce." Basically, it's a really big batch of tomato sauce that you can make, use what you want, and freeze the rest for a couple of weeks.
You need:
2 large cans whole plum tomatoes (sometimes called Italian tomatoes)
1 can tomato paste
1 jar sun dried tomato pesto (if not available use another can of paste)
1 small-medium package extra lean ground beef.
2 teaspoons of balsamic vinegar
1 tablespoon of Worcestershire sauce.
1 bay leaf
1/2 green pepper
1/2 red pepper
1/2 yellow pepper
3 large onions
3 segments from a clove of garlic
4 large mushrooms
Toss ground beef into frying pan with bay leaf, and balsamic vinegar, and Worcestershire sauce.
(If you have Italian sausages, break one up and toss it in)
Put vegetables in food processor and run it until it all becomes a big mush. (There's a reason for this)
When ground beef is 3/4 cooked, remove bay leaf, toss in mushed veggies.
Toss plum tomatoes into a blender. Blend until smooth, add paste-pesto and whatever spices you like. (I recommend oregano, a little basil, red pepper flakes, a pinch of thyme, and some chili powder.)
Use a slotted spoon to move the cooked beef-veggie mix to a pot/slow-cooker and let it stew at medium-low heat for an hour in the pot, 5-6 hours in the slow cooker.
Put it on pasta.
Eat it.
Take the leftover sauce, put it in freezer safe containers, and freeze them.
The mushed veggies freeze better than bigger chunks and it will stay fresh longer.
To reheat, put a frozen slab of sauce into a pots with a tablespoon of water.
Heat is slowly, stirring frequently, until it's sauce again.
Enjoy again. It should last a few weeks before getting freezer burn, but rarely stays that long.
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