LARGE spaghetti recipe

I know everyone is extremely busy and I am grateful that you are reading my posts. There are a few things that we do in our home to make week night meals easier with that home cooked taste. One of these things I do is to make a large stock pot of Spaghetti sauce and freeze it. I have not been able to test how long this sauce will stay fresh in the freezer because we eat it too fast! I know they will last at least two months. When freezing the sauce I use a food saver vacuum sealer. If you don’t have one a regular Ziploc bag or plastic container should work. This is a large recipe that will take most of the day but frozen portions only need to be reheated to serve.

Spaghetti Sauce

5 lbs ground beef

4 onions chopped

5 cloves garlic diced

2 gallons diced tomatoes (crushed tomatoes will work also)

8 15 oz cans tomato paste

1 cup Spicy Spaghetti seasoning

4 bay leaves

Salt and pepper to taste

In a large pot brown ground beef, onions and garlic drain. Add crushed tomatoes, tomato paste, spicy spaghetti seasoning, bay leaves, salt and pepper. Put on medium heat for 4-6 hours stirring occasionally until the flavors are married nicely. Be sure not to scorch the bottom. Cool in refrigerator for several hours (I usually let it cool overnight) then transfer to one quart containers and freeze. It makes approximately 8 quarts.

For the equipment to make and store this yummy recipe visit us at

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