Red Sauce

Source

Seriously Good Freezer Meals, Page 334

Ingredients

Display units in Metric

Yields 9 Cups originally 9 Cups

1	lb	ground beef
2		onions puréed or diced
2		garlic cloves minced
42	oz.	tomato sauce
6	oz	tomato paste
2		celery stalks chopped
2	tsp	salt
¹⁄₄	tsp	black pepper freshly ground
2	tsp	oregano dried
¹⁄₂	tsp	thyme dried
1		bay leaf
1	cup	water

In a large skillet over medium-high heat, cook ground beef and onions, stirring and breaking up beef with a spoon, for 4 to 5 minutes or until beef is no longer pink. Drain, then transfer to a large (approx. 5 quart) slow cooker.

Add garlic, tomato sauce, tomato paste, celery, salt, pepper, oregano, thyme, bay leaf and water. Stir to combine. Cover and cook on Low for 10 to 12 hours or on High for 4 to 5 hours, until color deepens and flavors intensify. Remove bay leaf.

Make It Now: Serve as desired or store in an airtight container in the refrigerator for up to 4 days. Reheat as directed below.

Freeze It: Transfer to a shallow container and let cooked sauce cool completely. Place in a labeled gallon-size (4 L) freezer bag or divide among smaller containers, as desired. Seal, removing as much air as possible, and freeze.

Reheat: Place bag in the refrigerator for at least 12 hours or up to 24 hours to thaw. In a large saucepan over medium heat, heat sauce, stirring often, for about 15 minutes, until hot and bubbly. Serve as desired.

In a large skillet over medium-high heat, cook ground beef and onions, stirring and breaking up beef with a spoon, for 4 to 5 minutes or until beef is no longer pink. Drain, then transfer to a large (approx. 5 quart) slow cooker.
Add garlic, tomato sauce, tomato paste, celery, salt, pepper, oregano, thyme, bay leaf and water. Stir to combine. Cover and cook on Low for 10 to 12 hours or on High for 4 to 5 hours, until color deepens and flavors intensify. Remove bay leaf.
Make It Now: Serve as desired or store in an airtight container in the refrigerator for up to 4 days. Reheat as directed below.
Freeze It: Transfer to a shallow container and let cooked sauce cool completely. Place in a labeled gallon-size (4 L) freezer bag or divide among smaller containers, as desired. Seal, removing as much air as possible, and freeze.
Reheat: Place bag in the refrigerator for at least 12 hours or up to 24 hours to thaw. In a large saucepan over medium heat, heat sauce, stirring often, for about 15 minutes, until hot and bubbly. Serve as desired.

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