On hot summer days, the last thing I want to do in the evening is turn on my oven and cook dinner. That is why I absolutely love recipes that I can double and freeze into batches for days when I don’t feel like cooking. They make weeknight dinners quick and easy.
This short cut Bolognese recipe is so easy to make in a double batch and freezes wonderfully in individual or family size portions. Add some freshly cooked pasta and you have a delicious meal!
1 cup finely chopped onion
2-3 tablespoons olive oil
1 lb extra-lean ground beef
1 can (15 oz) tomato sauce
1 can (14 oz) diced tomatoes, undrained
2 Tbsp. Cream Cheese
Saute the onions in olive oil in a large skillet over medium heat until tender. Add meat and cook, stirring frequently, on medium-high heat until browned and cooked through.
Stir in tomato sauce and tomatoes and bring to boil. Turn heat to medium-low and simmer 20 minutes, stirring occasionally.
Remove the sauce from the heat and stir in cream cheese until melted.
Pour hot sauce on top of fresh cooked spaghetti.
If you are going to freeze the sauce, ladle it into freezer storage containers, refrigerate until cool and then transfer into the freezer. Don’t forget to label the container with the date and contents and use it within 2 months of freezing.
To thaw the sauce from frozen, either microwave it until piping hot or heat it on the stove top until boiling.