3 pounds ground beef
1 pound Italian sausage
2 bell peppers, any color, diced
2 pounds sliced mushrooms
2 large carrots, diced very small
2 yellow onions, diced
4 - 5 garlic cloves, minced
2 - 3 zucchini, diced small
2 - 3 yellow squash, diced small
2 large (66 oz.) jars of traditional spaghetti sauce
2 tablespoons butter
Italian seasoning, to taste
Salt and pepper, to taste
- Write on 4 two gallon bags: Steph's Spaghetti Sauce, the date, and the following instructions: Cook on low for 4 - 6 hours or heat on the stove until veggies are cooked. (You could easily leave this on low in your slow cooker for longer)
- Over medium-high heat, saute mushrooms in butter in a saucepan on the stove. I do this in one pound portions - mostly because of Julie Child and the movie Julie & Julia: "Don't crowd the mushrooms!" Remove the mushrooms from the pan and set them aside to cool.
- Brown meat with onion, garlic and seasonings. I also do this in one pound portions. Once cooked, remove from pan and set aside to cool.
- Dice vegetables and distribute between the bags.
- Distribute sauce between the bags.
- Press the air out of the bags and seal them shut. Lay them flat in your freezer.
- Serve sauce over your pasta of choice. Garnish with shredded parmesan cheese
- Use it to make lasagna, baked ziti or serve over raviolis
- Make Million Dollar Spaghetti - It's so good!
- Use leftover sauce to make a sort of minestrone soup. What? Yes! Add chicken broth or water, green beans, white beans and small pasta - Boom! You've got soup!