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[…] uncooked lasagna noodles 1-2 jars pasta sauce, (or 1 jar and 1.5 cups leftover homemade spaghetti sauce) 4 ozs cream cheese 1 cup fresh spinach 2 cups shredded mozzarella […]
[…] Homemade Spaghetti Sauce – The main ingredient I usually need for this is the fresh mushrooms, but I decided to thaw the 3-lb ground beef. The recipe only calls for 1 lb so I used the other two in plans below. This freezes well, and I can make my Spinach Cream Cheese Lasagna from it too. […]
[…] Dinner is…Spaghetti Sauce with Penne Pasta. I made some impromptu spaghetti sauce last night using up veggies and half a […]
[…] Dinner Idea is Crockpot Spaghetti Sauce over […]
[…] Dinner Idea is Baked Ziti. Using the extra Crockpot Spaghetti Sauce from Tuesday, I’ll also fold in some fresh spinach to add some more nutrients. (Spinach in on […]
[…] uncooked lasagna noodles 1-2 jars pasta sauce, (or 1 jar and 1.5 cups leftover homemade spaghetti sauce) 4 ozs cream cheese 1 cup fresh spinach 2 cups shredded mozzarella […]
I no longer make spagetti sauce from scratch. I make a super easy recipe and make a huge pot. I almost always have sauce in the freezer.I use sauce whatevers on sale Iusually have it in the pantry from a sale. I brown hamburger and Italian sausage about a 2-1 ratio of beef and sausage. I have made a great sauce susing gr chicken for the beef. For some reason turkey does not work as well. I add a pk of frozen three pepper and onion and saute with the beef,if I don’t have fresh mushrooms I just add a can.I ad some water as it boils down to keep it at the consistency I want. I usually simmer this at least two hours. Add seasoning to taste. I have fresh oregano. I cool and put in freezer containers. Harris Teeter has a facebook special this week for 5lbs of Armours meatballs for $8 so I need to use up the meat sauce in the freezer.
Sounds yummy! When you say that you cook up your ground beef and then freeze it in 2 cup portions, is that equal to about 1/2 lb. of meat or a pound? I cook up my meat as well but I always divide it in either 1/2 lb or 1 lb. portions by eyeballing it, so I am just curious for future reference.
Mine is one cup portions which is about a pound.
I hope this doesn’t sound like a silly question… 🙂 In the recipe it says “1 1/2 cups white wine or dry vermouth (optional)”. If I don’t use that will the recipe be ok, or should I substitute it with something like a broth? Just wondering if the recipe needs 1 1/2 cups of a liquid of some sort. Thanks for your help!
I really appreciate making spaghetti sauce in a crock pot because the slow cooking process deepens the flavors convalescent home near me Los Angeles beautifully. In my experience, letting the ingredients simmer for hours creates a rich, hearty sauce that tastes even better the next day. It’s a simple way to achieve restaurant-quality results at home.