Pioneer Woman’s Spaghetti Sauce in bulk

Pioneer Woman’s Spaghetti Sauce in bulk

cooking

 Now that is a LOT of spaghetti sauce!!! 

I was talking to my mom abt something I could do for the new parents when Ellie arrives. (hopefully this week!)  Ellie has two other very excited grandmas that will be over helping when she arrives. (not counting great grandma and Nonnie)  So was trying to think out of the box on how I could help.
My mom suggested making some freezer meals for them.  So like my mom to suggest food who cooks a lot for celebrations, someone is sick, and funerals in her community.  I had been wanting to embark on a bulk recipe of Pioneer Woman’s spaghetti sauce.  This was a perfect time to try it.  (I still love the One Pot Spaghetti but wanted to try something new.)
I was a bad mother in law though …. I invited myself and daughter over to deliver it on Saturday. (Ooops, lol) We were nearby shopping and wanted the freezer space to make some more dishes for them.  I did mean to leave $20 so if they didn’t like it they could order pizza the night they tried it.  🙂

The Pioneer Woman’s blog is so detailed.  So I am sending you there to make this dish!  http://thepioneerwoman.com/cooking/2012/09/spaghetti-sauce/

 PIONEER WOMAN’S SPAGHETTI SAUCE

Ingredients

  • 5 pounds Ground Beef (I Used Ground Round)
  • 3 Tablespoons Olive Oil
  • 2 whole Large Yellow Onions, Diced
  • 2 whole Green Bell Pepper, Seeded And Diced
  • 6 cloves Garlic, Minced
  • 1 cup White Wine (or Low Sodium Beef Broth If You Prefer)
  • 2 cans 28 Ounce Crushed Tomatoes
  • 1 can (14 Ounce) Crushed Tomatoes
  • 1 can (small, 4-ounce) Tomato Paste
  • 1 jar Good Storebought Marinara Sauce (can Use Another Jar If You Like The Sauce To Be More Saucy Than Meaty)
  • 1 teaspoon Ground Oregano
  • 1 teaspoon Ground Thyme
  • 4 whole Bay Leaves
  • 2 Tablespoons Sugar
  • 2 teaspoons Kosher Salt
  • ½ teaspoons Crushed Red Pepper (optional)
  • ¼ cups Finely Minced Fresh Parsley (or 3 Tablespoons Parsley Flakes), More To Taste
  • 1 whole Rind From One Wedge Parmesan (optional)
  • ½ cups Grated Parmesan Cheese (optional)
  • 2 pounds Spaghetti, Cooked Al Dente And Tossed With Olive Oil
  • Extra Minced Parsley, For Serving
  • Extra Parmesan Cheese, For Serving

Preparation Instructions

IMPORTANT: This recipe can easily be halved! I just like to make a ton so I can freeze it.

In a large pot over medium-high heat, brown the ground beef until totally browned. Remove meat from pot with a slotted spoon and put into a bowl. Set aside.

Discard any grease in pot, but do not clean the pot. Drizzle in olive oil. When it is heated, throw in the diced onion and diced bell pepper. Stir it around for 1 1/2 minutes, then add the garlic. Stir and cook for an additional minute.

Pour in the wine and allow it to bubble up and reduce for about 1 1/2 minutes. Add crushed tomatoes, tomato paste, and marinara sauce. Stir to combine, then add oregano, thyme, sugar, salt, bay leaves, and crushed red pepper (if using). Stir, then add cooked ground beef and stir to combine. Place the lid on the pot and allow to simmer for 1 hour, stirring occasionally. Add a little water or some low-sodium broth if it needs more liquid

After an hour, add the minced parsley and the rind from a wedge of Parmesan (or grated Parmesan if you prefer–or both!) Stir to combine, then put the lid back on and allow it to simmer for another 30 minutes or so. Discard bay leaves before serving.

Serve a big bowl of oiled noodles and spaghetti sauce so guests can serve themselves. Top each serving with minced parsley and grated Parmesan (or Parmesan shavings) and serve with a big piece of garlic-cheese bread.

Then freeze the remaining sauce!

 

The only thing I did different is I used 2 pounds ground round and 3 pounds of Johnsonville sweet italian sausage (removed from casing and crumbled like beef)  The reason being I have a huge stock of the sausage from getting it at $2.48.
I love her mystery ingredient  … Store bought spaghetti sauce, lol. (I think a lot of people use a jar of store bought in their homemade.)  I used Prego’s Bacon & Provolone, it has become our new favorite.  Son loves bacon so knew he would love it.
It did take about 2 1/2 hours of time from chopping veggies to bagging it but so worth it.  Hopefully the three of them will like it too, lol. This recipe made enough for us 3 batches (2 in freezer and dinner the day I made it), new parents 3 bags, and daughter 3 smaller bags!  So basically 7-8 dinners you will get for freezer.

freezer bags
Can’t wait to try more of The Pioneer Woman’s recipes but smaller sized meals, lol.  Love her show and blog!  Cooks like her, my mother in law, my aunts, and my Mamaw (when alive) impress me that they can cook delicious food for forty people in no time!  I just started really cooking in the last few years.  So this was a VERY ambitious project and was so happy when it turned out delicious!   🙂

Please keep our DIL in your thoughts and prayers that her and Ellie have a quick painless birth as can be!  Thanks!

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