Another pasta sauce and meal ideas

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morrobaymom
Message #18
03/21/10 08:38 PM

This is for the lurkers and others who are dealing with unemployment or other serious financial issues, and for whom feeding a family healthfully on a budget is a challenge. The series (in one, basically) of recipes starts with 2 jars of Ragu brand spaghetti sauce purchased at $1 each and four pounds of ground beef, purchased in the max pack for $1.49 per pound. Other food items are included (of course), but those basics, plus the rest, can get you (easily) 6 dinners AND heat & eat lunches for a family of four. No, I'm not joking. Here's what you start with:

Spicy, Italian Meaty Pasta Sauce

4 pounds (or approximate family pack) fresh, ground beef
1 heaping teaspoon dried, minced onion (onion powder also works)
1 heaping teaspoon dried oregano leaves (I get mine from the garden or in the ethnic section of grocery store)
2 heaping teaspoons dried Italian herbs (from the dollar store)
1 teaspoon sea salt (or plain salt)
2 large, diced, fresh tomatoes
1 small jar (store brand is fine) mild salsa, bought with coupon
2 jars Ragu (or other brand) Traditional Spaghetti Sauce, bought on sale or with coupons or both

In a large pot over medium heat, brown ground beef, adding all herbs and seasonings and stirring regularly. Once completely browned, add tomatoes, salsa and spaghetti sauce, stir and simmer over low heat until bubbling.
In the meantime, wash and sterilize the spaghetti sauce jars with boiling water. Start another large pot of water boiling. While the sauce is simmering, and the water is boiling, collect two other clean containers for remaining sauce.
Spoon bubbling (boiling) sauce into the clean, sterilized jars, and reserve an equal amount into two clean containers. Seal the jars and place into the pot of boiling water. Cover and boil for 3-5 minutes. Remove and allow to cool to room temperature. Store in the refrigerator. Cover the additional two containers, allow to cool to room temperature, and transfer the contents to one gallon freezer bags; store these in the freezer.
With remaining "sauce" add four cups of water, 1 teaspoon of salt, and bring to a boil in the original large pot over medium heat. Once at a low boil, add 2 lbs. penne or ziti pasta. Reduce heat to low and simmer for 10 minutes. Stir or fold in one pound of California Blend frozen vegetables (broccoli, cauliflower and carrots) plus 1 pound of frozen whole green beans. Turn off burner. Transfer the mixture into two 13 X 9 inch baking dishes and sprinkle with 3 cups of shredded cheese (1-1/2 cups each). Freeze one (covered with plastic wrap and foil), and bake the other at 325 for 35 minutes, or until cheese melts.
For the other, remove the plastic wrap, return the foil wrap, and bake at 350 for one hour. Each makes 12 average or 8 large servings.
The remaining spicy, meaty pasta sauce (canned and frozen) can be used by adding one (15 ounce) can of tomatoes, fresh, diced tomatoes and/or or tomato sauce, heated and spooned over freshly boiled and drained pasta. You can, of course, add other vegetables to this, or even add one can of chili + the pasta sauce + water + 1 pound elbow macaroni for another s-t-e-t-c-h-e-d out meal or series of meals. If you use the chili idea, a shredded cheddar topping is nice.
For all meals, add fresh salad and bread if desired.

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HiggyMama
Message #68
04/14/10 08:49 AM

I make spaghetti sauce...

1/2 pound ground meat (beef or venison)
1/2 cup dry TVP
1/2 an onion
2 cans tomato sauce
1 can stewed tomatoes
4 T butter (or less)
2 T Knorr chicken tomato bullion
Fry up the meat with chopped onion, meanwhile re-hydrate the TVP. When the meat is done, drain fat and add the TVP. Mix that around together a little bit so the TVP picks up the flavor of the meat. Put into a bigger pot and add all the other ing. Simmer for awhile and serve.
Note: I have been using the TVP a lot lately mixed in with groung meat. My family cant tell the difference, its lower in fat, and it saves me a lot of money!