Sometimes I just get tired of meat and want something light. This recipe calls for Italian sausage, which is yummy, but I think I'm going to make mine with out it. Everyone likes spaghetti, so let's try it out!
This modified recipe comes from the book, "Once a Month Cooking" by Wilson and Lagerborg
Recipe and Freezing Instructions:
1 pound bulk Italian Sausage (comes in a package like ground beef, only it's sausage with Italian seasonings)
1 1/2 cups finely chopped onions
1 12 oz. can tomato paste
3 28 oz. cans Italian-style crushed tomatoes in puree (use one can fire-roasted if you can... mmmm...)
2 cups water
4 cloves minced fresh garlic
4 bay leaves
2 T. sugar
4 t dried basil
2 t dried oregano
4 T. fresh parsley
2 t. salt
1 16 oz. package gluten free spaghetti or pasta of your choice. We use Tinkyada brand.
In a large pot, cook and stir sausage (if you're using) with onion until brown; drain fat. Add remaining ingredients, except pasta. Bring to a boil, reduce heat. Partly cover, and simmer for 2 hours. You can simmer in a crock pot on high for 2 hours if you'd like. Makes 12 cups of sauce.
Cool sauce and divide into 2 different freezer bags or containers and label them. One bag will be used for this recipe and will be used for something else, I haven't decided what that is yet, but I'm sure it will be yummy!
Cooking Day Instructions:
Thaw and warm sauce on stove and cook pasta according to package directions. Serve with dairy free Parmesan cheese and toast strips. We make toast strips by just cutting toast and butter lenthwise. Who doesn't like dipping anyway?!
Cost: $6 for 4 days of meals for our family of 5
The Verdict on a scale of 1-10: 10+, this was so so great, the homemade sauce was worth the wait!
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