My recipe: for Spaghetti Sauce

This spaghetti sauce is something I make a few times a year. It makes a big batch and I freeze it in Medium Ziploc bags. This sauce originated with my friend Lisette. She invited me over to make sauce one day, and I wrote it down as I went. She's not a fan of veggies and I am, so I added a zillion veggies which were not in her original recipe.



Here it goes:

Lisette and Sarah Spaghetti Sauce

In large pot:

1 large Onion
2 stalks Celery
1 Bacon (I omit the bacon because I rarely have any)

Cook those and add meat

1 pound of ground beef (or chicken or turkey, I've tried them all) you can also add probably another pound of meat if you are a meatarian (i'm pretty close to vegetarian)

Add veggies:
1 green pepper chopped
1 red pepper chopped
2 medium zucchini chopped
2 cups carrots cut fine (i like those matchstick precut carrots in the produce section)
1 tray of mushrooms
1 can of mushrooms (I like mushrooms)

Spices:
Bit of nutmeg
Bit of sage
Lots of oregano
Lots of basil
Red Pepper flakes (to your spicy level)
3 bay leaves
salt
pepper

Add:
1/2 cup red wine (I rarely have this since I'm not much of a drinker, so I use about 1/4 to 1/3 cup of red wine vinegar)
1 big can of tomato paste (or two small ones)
2 cans of diced tomatoes
2 cans of tomato sauce

Let that cook over medium-low for about 30-50 minutes

Let cool slightly and carefully scoop into Medium Ziploc Freezer bags. Makes about 6 bags. Each bag serves 3. (You can portion to suit your family)

Store in the freezer flat.

Then all you need to do is take it out the of freezer the night before and defrost in the frige.

This is the best sauce I've had and it's sooo much better than jarred sauce. Try it and enjoy the homemade goodness.