Freeze a batch of this chunky sauce for any occasion. It easily defrosts, and is

ready for a hearty meal in no time.

 

Preparation time: 20 minutes

Cooking time: 60 minutes

 

You Will Need

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

 

What to Do

1. 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.

2. 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.

Serves 14