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 8 or more 8oz servings (for 4oz dry spaghetti), depending on how much you boil it down to thicken.

Essentials ingredients:

  • 1lb Ground Beef
  • 1lb Ground Pork
  • 1 Onion, diced
  • 3 Celery Sticks, chopped
  • 3 Carrots, diced
  • 10.5oz can of Cream of Mushroom
  • 4lb of tomatoes
    • fresh or canned, diced or crushed
    • 8oz of tomato sauce can substitute 1.5lb of tomatoes for shorter cooking time
  • salt
  • Pepper
  • Extra Virgin Olive Oil
  • Parmesan cheese, grated
  • Fresh basil (or parsley)
  • Wine (optional)


  1. In large stock pot, gently sautee the onions, carrots, and celery in olive oil, until the desired carmelization and aroma is reached. De-glaze with wine.
  2. Add meats and brown them. Break apart any chunks. De-glaze with wine.
  3. Add tomatoes and cream of mushroom.
  4. Simmer on low heat for at least an hour, preferably three, or until thickened to satisfaction. Stir occasionally, scrape up the stuff that sticks to the bottom (that’s the best flavor element!), mixing it into the sauce.
  5. Salt and pepper to taste.
  6. For proper serving, mix with freshly cooked pasta before plating. Top with grated Parmesan cheese and basil.