Thick and Chunky Marinara for the Freezer

Thick & Chunky Marinara SauceOne of my favorite things to prep on Saturday’s is a marinara sauce. We eat a lot of pasta here and this saves me a ton of time and dishes for busy weeknights. It takes up very little room in the freezer, since it’s not a complete meal. And I have the comfort of knowing I’m providing nutritious, home-cooked, healthy food for my family.

This sauce is primarily used for spaghetti marinara and lasagna. However it makes a good chili-mac, zucchini Parmesan, eggplant Parmesan and most everything else you might serve with a beef and tomato sauce.

Thick and Chunky Marinara

This makes about 20 cups of sauce, ~5 quarts.

You will need:

  • 2 gallon-sized freezer Ziploc bags or 5 quart sized mason jars.
  • 1 tbsp olive oil or bacon grease
  • 1 large onion, chopped
  • 1 lbs. lean ground beef
  • 1 lbs. mild Italian sausage (I like the New Yorker’s brand)
  • 3 tbsp Italian seasoning blend
  • 2 tsp crushed red pepper flakes
  • 1 tsp pepper
  • 2 tsp salt
  • 4 garlic cloves, minced
  • 4 cans diced tomatoes
  • 30 ounces tomato sauce
  • pinch of sugar

Making the Delicious Food:

In a heavy-bottomed, large saucepan heat oil over medium high heat. Add onion, ground beef, Italian sausage, Italian seasoning blend, crushed red pepper flakes, pepper and salt. Saute until onions are translucent and meat is thoroughly browned.

Toss in the garlic and saute until fragrant.

Reduce heat to medium. Add diced tomatoes and let cook, stirring occasionally, for 10 minutes. Now add tomato sauce and sugar. Bring to a boil.

Reduce heat to low, cover and let simmer for anywhere from 30 minutes to 4 hours, depending on how much time you have and how rich you like your sauce.

Once sauce is done remove from heat and allow to cool. Portion between containers and freeze.

This recipe costs: $10.05. That’s $0.50/serving!

Winter Root Beef Stew (in the Crockpot)

If you’ve been reading for long you know I have a passion for teaching sustainability – be that on the farm or a city apartment, every system should be sustainable if not self sufficient.

I did not grow up with that lifestyle. I’ve had to learn the hard way, one lesson at a time. One of my more recent adventures has been learning to cook seasonally – and with local ingredients.

This is my new favorite winter recipe. You can even get locally brewed (or homemade) hard cider.

Shopping locally and in season is more work. So to make it easier on you I’ve got a good recipe for you in winter and it’s super easy to make. And if you want it in the summer? Well it makes a good freezer meal too!

Feeds 4- 6 people

You Will Need:

  • 1 tbsp olive oil
  • 2 lbs. Beef roast, cubed
  • 4 medium yellow potatoes
  • 2 parsnips, chopped
  • 1 turnip, chopped
  • 1 onion, quartered
  • 4 cloves of garlic, smashed
  • 2 carrots, chopped
  • 2 ribs of celery, chopped
  • 2 tbsp worcestershire
  • 1 tsp paprika
  • Salt and pepper
  • 1 can hard cider (I used Angry Orchard)
  • 4 – 6 cups beef broth (enough to cover)

Prepare

Put olive oil in the bottom of the crockpot. Then add garlic cloves and worcestershire. Place beef on top. Then add paprika, salt and pepper. Next the vegetables – potatoes, parsnips, turnips, carrots, celery and onions.

Pour the cider in. Then add broth until all the vegetables are covered.

Cook

Cover the crockpot with lid. Set to cook on high for 6 to 8 hours. All the alcohol will have cooked out.

Serve

Serve hot, with crusty peasant bread and a leafy green salad for best deliciousness.

Freeze It

Put all ingredients except cider and broth in a 2 gallon freezer bag. Freeze for up to 3 months. When ready to prepare, dump still frozen in crockpot, top with cider and broth and cook high 8- 10 hours. It will be slightly mushier.

Budget Version

Omit cider. Replace broth with water. Double onion, carrot and celery. Omit parsnips and turnip. Add 1/2 cup applesauce.

I hope you e joy this recipe. Don’t be afraid to experiment!