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Spaghetti Sauce Freezer Recipe
Enough for two batches of sauce.
2 lbs lean ground
2 large onions, chopped
2 14-oz cans tomato sauce
2 tbsp lemon juice
2 tbsp sugar
2 tbsp Worcestershire sauce
2 tsp Tobasco sauce
1 tsp celery salt/seed
1 tsp ground pepper
4 tbsp vodka (optional)
In a large skillet,
brown ground beef with onion until ground beef is no longer
pink. Drain off any fat. Add tomato sauce, lemon juice, sugar,
Worcestershire sauce, Tobasco sauce, celery salt/seed and
pepper. Stir well then ring mixture to a boil. Reduce heat
to a simmer and allow to simmer for about 5 minutes or until
thickened slightly. Add vodka after simmering, if desired.
Divide into two
batches and freeze individually.
On serving day,
remove from freezer night before or first thing in the morning
to allow to thaw in refrigerator. Pour contents into a saucepan
and reheat over medium heat until heated throughout. Serve
over hot cooked spaghetti noodles.