Ingredients
2 pounds bulk Italian sausage or ground beef1 large onion, chopped2 cans (15 ounces each) tomato sauce2 cans (14-1/2 ounces each) diced tomatoes, undrained2 cans (4 ounces each) mushroom stems and pieces, drained1/2 cup minced fresh parsley2 teaspoons garlic salt1 teaspoon dried oregano1/2 teaspoon each dried basil, chili powder and pepper2 bay leavesHot cooked pasta
Preparation
In a Dutch oven, cook meat and onion over medium heat until meat is no longer pink; drain. Add the tomato sauce, tomatoes, mushrooms, parsley and seasonings. Bring to a boil. Reduce heat; cover and simmer for 45 minutes, stirring occasionally.
Uncover; simmer 15 minutes longer or until sauce reaches desired consistency. Discard bay leaves. Freeze in meal-size portions.
To use frozen meat sauce: Thaw in the refrigerator overnight. Place in a saucepan; heat through. Serve over pasta.
