One of my favorite meals due to the savory tomato flavor, and the ease with which it can be portioned out into single-serve freezer packs. This recipe will make 7-8 6oz servings (for 3 or 4oz dry spaghetti), depending on the extra ingredients you add, and how much you boil it down.

Tools:

  • 1+ gal stock pot.

Essentials ingredients:

  • 1lb Ground Beef
  • 10.5oz can of Cream of Mushroom
  • 2x 14.5oz cans of tomatoes (diced, crushed, your preference)
  • 8oz can of tomato sauce
  • 3tbsp Italian seasoning (exact measurements forthcoming, for now just season to taste)
  • 3tbsp Garlic, crushed or powdered
  • 2tbsp sugar
  • 1tbsp salt
  • 3-4tbsp flour

Optional:

  • Onion, diced
  • Mushrooms, sliced or diced.
  • Chopped Veggies of choice

Process:

  1. If using onions, take half and carmelize in a 1gal+ stock pot. Can use a pinch of baking soda to speed the process.
  2. Brown ground beef in the onions.
  3. Add tomato sauce, tomatoes, cream of mushroom, sugar, salt, flour, and Italian seasoning. Add half of the mushrooms.
  4. Simmer on low heat for at least an hour, or until thickened to satisfaction. Stir occasionally, scrape up the stuff that sticks to the bottom, mixing it into the sauce.
  5. If other vegetables are to be added, throw them in a bit before the sauce reaches the desired thickness.
  6. Serve. About 6-8oz does nicely for 4oz of dry pasta. Top with Parmesan cheese.