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!

One Pot Smokey Sausage and Cheddar Pasta

One pot dishes are my favorite thing right now. I live in a budget-friendly apartment. I like it here. However my kitchen is very tiny. I have a 12 inch sink. A 10 inch toaster oven. 1 working range burner. Virtually no counter space. And the pies de la resistance? Only one outlet that can’t run two appliances at the same time without flipping a breaker.

So one-pot dinners have saved my life when it comes to feeding bigger groups of people healthy, home-cooked, budget friendly meals.

It helps that I like carbs. And cheese. Anything with white carbs and cheese is my friend. I would happily live off of baked ziti and take-out pizza for the rest of my life if I wasn’t afraid it would kill me.

So if you like carbs and cheese this is for you. With added delicious vegetables and the smokey flavour of kielbasa to make it healthy, filling and rich. The pasta will melt and the cheese will ooze and everyone will want more.

Enjoy.

Smokey Sausage and Cheddar Pasta

Comfortably feeds four very-hungry teenagers. Costs $1.77/serving if you get organic kielbasa. Which is like $8+ saved compared to eating out!

You will need:

  • 1 tbsp bacon grease (or olive oil)
  • 1 sweet onion, diced (~1 cup’s worth)
  • 3 vine-ripe tomatoes, diced
  • 1/2 cup red bell pepper, finely diced or juliened
  • 4 four-inch kielbasa links, sliced (~12oz.)
  • 4 cloves of garlic, minced
  • 4 cups chicken broth
  • 1 cup of milk
  • 16oz. macaroni
  • 1/2 tsp salt (more if you use olive oil)
  • 1/2 tsp pepper
  • 2 cups sharp cheddar, shredded
  • 1 pinch red pepper flakes

The Delicious Food

In a heavy-bottomed soup pan warm oil over medium high heat. Add onions, tomatoes, bell pepper and kielbasa. Saute until onions are fragrant and translucent. Toss garlic in and saute another minute, stirring frequently so it doesn’t burn.

Reduce heat to medium low. Add chicken broth, milk, pasta and salt. Bring to a low boil.

Reduce heat to low, cover and let simmer for 10 to 15 minutes, depending on how al dente you like it..

Check pasta for desired consistency. If it’s good, stir in cheddar and pepper flakes.

Serve warm and enjoy.