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.
- 1+ gal stock pot.
- 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
- Onion, diced
- Mushrooms, sliced or diced.
- Chopped Veggies of choice
- If using onions, take half and carmelize in a 1gal+ stock pot. Can use a pinch of baking soda to speed the process.
- Brown ground beef in the onions.
- Add tomato sauce, tomatoes, cream of mushroom, sugar, salt, flour, and Italian seasoning. Add half of the mushrooms.
- 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.
- If other vegetables are to be added, throw them in a bit before the sauce reaches the desired thickness.
- Serve. About 6-8oz does nicely for 4oz of dry pasta. Top with Parmesan cheese.