Simmer a large batch of this versatile meat sauce, and then divide into even portions to be used in the four following recipes.

Recipe by Oxmoor House January 1995

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Recipe Summary

Yield:
7 1/2 cups.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 4 ingredients in a large Dutch oven; cook over medium-high heat until meat is browned, stirring until it crumbles. Drain and pat dry with paper towels. Wipe drippings from Dutch oven with a paper towel.

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  • Return meat mixture to Dutch oven; add tomato and next 6 ingredients, stirring well. Bring mixture to a boil; reduce heat, and simmer, uncovered, 35 minutes, stirring occasionally. Add parsley; cook 5 minutes. Remove and discard bay leaf.

  • Spoon 1 1/2 cups sauce into each of 5 labeled heavy-duty, zip-top plastic bags. Store in refrigerator up to 1 week or in freezer up to 3 months.

Source

Cooking Light Light Cooking for Two

Nutrition Facts

156 calories; calories from fat 228%; fat 4.9g; saturated fat 1.7g; protein 18.6g; carbohydrates 8.9g; cholesterol 49mg; sodium 125mg.
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