Spaghetti Meat Sauce

Preparation info

  • Difficulty

    Easy

  • Makes

    6

    servings

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Ready for a spaghetti supper whenever you want to have one-keep it on hand

Ingredients

  • 1 large onion, chopped
  • 1 clove garlic, minced
  • ¼ c. salad oil
  • 1 lb. ground beef
  • c. tomatoes, or 1 (1 lb.) can
  • 1 (6 oz.) can tomato paste
  • 1 c. water
  • 1 tsp. salt
  • ½ tsp. pepper
  • 1 bay leaf

Method

  • Sauté onion and garlic in hot oil. Add meat and cook until browned.
  • Add remaining ingredients; simmer slowly about 1 hour.
  • Cool quickly; freeze in refrigerator trays (with dividers). Transfer cubes to freezer container.
  • To serve, heat as many cubes as needed over low heat. Spoon sauce over freshly cooked spaghetti. Sprinkle with grated cheese.