Bulk Spaghetti Sauce
Use this sauce over pasta, with Lazy Lasagna and Baked Ziti, and for Meatball
2 tablespoons vegetable oil
2 pounds Italian bulk sausage
2 cups chopped onions
1⁄2 cup chopped green pepper
1⁄2 cup chopped celery
2 teaspoons minced garlic
5 (14-ounce) jars commercial spaghetti sauce or 12 cups
4 (16-ounce) cans Italian-style stewed tomatoes, cut up and undrained
1 (15-ounce) can sliced black olives
Heat the oil in a large Dutch oven or stockpot over medium heat, and brown
the sausage, onions, green pepper, celery, and garlic. Add the spaghetti sauce and stewed tomatoes. Reduce the heat to medium-low, and cook for at least 1 hour. Stir occasionally. Add the black olives, and stir. Allow to cool. Set aside the sauce needed for other recipes, and freeze the remainder in bags for future pasta meals.
When preparing lasagna for the freezer, there’s no need to precook the noo-
dles. To make this meal incredibly rich, add one (8-ounce) package cream
cheese. Pinch off nickel-sized portions of cream cheese and plop them evenly
over the lasagna just before adding the second layer of uncooked pasta.)
12 ounces dried lasagna noodles
2 cups cream-style cottage cheese or ricotta
12 ounces mozzarella cheese, sliced or grated
5 to 6 cups spaghetti sauce
1⁄2 cup grated Parmesan cheese
Grease two 10 × 6 × 2-inch baking dishes. Make layers in the following order
in each dish: noodles, cottage cheese, mozzarella slices, spaghetti sauce, and
Parmesan cheese. Repeat. Make certain the dry noodles are completely cov-
ered by sauce. Wrap the pans completely with foil, label, and freeze.
Thaw the frozen meal in the refrigerator at least 24 hours before serving. Pre-
heat the oven to 350 degrees.
To serve, keep the lasagna tightly covered and bake for about 45 minutes,
or until the edges are bubbly and the center is hot. Remove the cover dur-
ing the final 10 minutes of cooking. Remove from the oven, and let stand 10
minutes before serving.