Beef Pasta Sauce For The Freezer Recipes

Steps:

• Combine ground beef, onion, garlic, and green pepper in a large saucepan. Cook and stir until meat is brown and vegetables are tender. Drain grease.
• Stir diced tomatoes, tomato sauce, and tomato paste into the pan. Season with oregano, basil, salt, and pepper. Simmer spaghetti sauce for 1 hour, stirring occasionally.

Steps:

• Combine beef and onion in a Dutch oven (or a large pot that has a lid).
• Saute until lightly browned.
• Drain off fat if necessary.
• Add salt, Worcestershire sauce, and tomato sauce.
• Simmer, covered 45 minutes, stirring occasionally.
• Add cheese; stir until melted.
• Cool.
• Divide into equal parts and freeze in jars or plastic containers.
• Thaw to use (then heat) for lasagne, spaghetti, or your favourite pasta.

Steps:

• In a slow cooker saute together the onion, garlic, green pepper, and vegetable oil. Cook until onion is transparent.
• Add the chopped tomatoes, oregano, basil, parsley, sugar, salt, and ground black pepper. Cook for 2 to 3 hours on low heat. Stir frequently.
• Let sauce cool. Pour sauce into quart size freezer containers. Store in freezer.
• When ready to use sauce, stir in can of tomato paste.

Steps:

• In a small bowl, combine the first 8 ingredients until smooth; set aside. In a large cast-iron skillet or wok, stir-fry beef in 3 tablespoons oil until meat is no longer pink. Remove and keep warm., In the same skillet, stir-fry broccoli, cauliflower and carrots in remaining oil for 5 minutes. Add mushrooms; stir-fry until the vegetables are crisp-tender, 3-5 minutes., Stir broth mixture and add to the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; add beef and peanut butter. Cook and stir over medium heat until peanut butter is blended. Serve with spaghetti. Sprinkle with peanuts. Freeze option: Do not cook spaghetti. Freeze cooled beef mixture in freezer containers. To use, partially thaw in refrigerator overnight. Cook spaghetti according to package directions. Place beef mixture in a large skillet and heat through, stirring occasionally; add a little broth if necessary. Serve with spaghetti and sprinkle with peanuts.

Steps:

• In large pot cook beef, onions, celery, green pepper and garlic, until beef is cooked through.
• Stir in remaining ingredients.
• Bring to a boil, reduce heat and simmer for 30 minutes, stirring occasionally.
• Cool, put in freezer containers (I use quart jars with screw top lids).
• Can be frozen for 4 months.