I have recently been working on stockpiling meals in my freezer. I spent one evening last week, and two hours of time, preparing a whole weeks worth of slow cooker dinners. I also made a huge batch of this pasta sauce recipe and promptly froze several portions for lunches and quick week-night meals.
Ingredients for pasta sauce recipe:
Salt & pepper
Cherry tomatoes (or tinned tomatoes)
2 tablespoons of tomato purée
2 tablespoons of Worcestershire sauce
2-3 tablespoons of basil
2 garlic cloves
1 litre of beef stock
Cooking instructions for pasta sauce recipe:
Peel, wash and chop up the carrots, celery and onions. I personally went for small diced vegetables, as I used my mini chopper. However you could easily cut this into larger chunks, as it will be blended at the end anyway.
Sauté the vegetables in the vegetable oil and season with salt & pepper.
Once the vegetables have been cooked for a few minutes, and the onions are beginning to turn translucent, add in everything else. Personally I added the cherry tomatoes, passata, garlic and basil first. I then added the purée and Worcestershire sauce after a few minutes. I then added the beef stock, slowly, while stirring it in.
Bring everything up to the boil and then allow it to simmer for at least 45 minutes.
Once it has simmered thoroughly leave it to cool down, at least a little. Once it has cooled, even just slightly, you can use a stick blender to get this blended. You may want to blend this in portions however I chose to just go at it in one go! I used a tea towel, to cover over the top of the pan, to avoid splashes. It took around 1-2 minutes to blend the entire pot.
I then divided my sauce up in 500ml portions and froze it once it had cooled. I managed to make around 2 litres of this pasta sauce recipe, but you could bulk this out with further beef stock if you wanted to.
This pasta sauce can be used as it is, as the base of a spaghetti bolognese or even as a pizza topping if you simmer it down a little further in a small portion.