One 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!