 |
Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 14 |
|
I freeze a batch of this chunky sauce when I know I'll be entertaining weekend guests, says Alberta McKay of Bartlesville, Oklahoma. It easily defrosts and reheats for a hearty meal in no time. Ingredients:
2 pounds johnsonville® mild ground italian sausage or ground beef |
1 large onion, chopped |
2 cans (15 ounces each) tomato sauce |
2 cans (14-1/2 ounces each) diced tomatoes, undrained |
2 cans (4 ounces each) mushroom stems and pieces, drained |
1/2 cup minced fresh parsley |
2 teaspoons garlic salt |
1 teaspoon dried oregano |
1/2 teaspoon each dried basil, chili powder and pepper |
2 bay leaves |
hot cooked pasta |
Directions:
1. In a Dutch oven, cook meat and onion over medium heat until meat is no longer pink; drain. Add the tomato sauce, tomatoes, mushrooms, parsley and seasonings. Bring to a boil. Reduce heat; cover and simmer for 45 minutes, stirring occasionally.
2. Uncover; simmer 15 minutes longer or until sauce reaches desired consistency. Discard bay leaves. Freeze in meal-size portions.
3. To use frozen meat sauce: Thaw in the refrigerator overnight. Place in a saucepan; heat through. Serve over pasta. Yield: About 14 servings.
|
|