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Meat Sauce for Pasta
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2 pounds bulk 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
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. Uncover; simmer 15 minutes longer or until sauce reaches desired
consistency. Discard bay leaves. Freeze in meal-size portions. To use frozen
meat sauce: Thaw in the refrigerator overnight. Place in a saucepan; heat
through. Serve over pasta.
Yield: about 14 (3/4-cup) servings.
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Printed from tasteofhome.com Jul 25, 2008Copyright Reiman Media Group, Inc © 2008 |