Freezer Cooking Meat Sauce Recipe
Pasta and meat sauce - one of the most popular dishes among Swedish families with children. The price of this dish has risen by 20% in the past year. In spite of that, it continues to be one of the most affordable meals. A family can still have a nutritious and filling meal with pasta as the basis.
Cooking more meat sauce than you need for a meal, and then freezing the rest for later, saves both money and time.
Last year, I posted a freezer cooking recipe of pasta meat sauce on this blog which could feed a very large crowd.
However, I don't want to store cooked food in the freezer for more than 3 - 6 months. Now I have scaled down the recipe.
INGREDIENTS:
approx. 2 ½ liters/2500 ml
* 1 kg/1000 grams ground beef
* butter + oil
* ½ tablespoon salt
* 1 teaspoon black pepper
* ½ teaspoon thyme or 1teaspoon oregano
* 1 bay leaf
* 50 grams celeriac, peeled and cut in very small dices
* 2 small carrots, cut in very small dices
* 1 clove of garlic, finely chopped
* 2 small onions, chopped
* 1 stock cube
* 1 tablespoon flour
* 1 ½ dl/150 ml water
* 100 grams tomato purée
* 2 tins crushed tomatoes á 400 g
* 1 teaspoon sugar
METHOD:
1. Heat butter and oil over medium heat in a large cast iron skillet.
2. Crumble beef in the skillet with a wooden fork and brown - a little at a time.
3. Add onions and stir until onions begin to turn clear.
4. Stir in all the remaining ingredients and simmer on low heat for 1 - 2 hours, stirring occasionally.
5. Taste and adjust seasoning.
TIPS: This sauce also makes a good base for a soup. Use good quality stock cubes that isn't stuffed with mono-sodium glutamate/E621. Add leftover pasta and vegetables to make it filling. Don't use too much celeriac - also known as celery root, turnip rooted celery or knob celery. This root vegetable has a rather distinctive tangy taste.












