- freezer containers. May be frozen for up to 3 months.
- To use frozen spaghetti sauce: Thaw in the refrigerator overnight.
- Place in a saucepan; heat through. Serve over spaghetti and sprinkle
- with Parmesan cheese. Yield: 11-1/2 cups.
Nutritional Facts: 1/2 cup (calculated without spaghetti and additional cheese) equals 121 calories, 8 g fat (3 g saturated fat), 23 mg cholesterol, 467 mg sodium, 6 g carbohydrate, 1 g fiber, 8 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.