Yesterday I posted a recipe for the spaghetti sauce we served in our restaurant…
which got me to thinking about noodles…
then time savers and saving money.
I am random!
If you are short on time during the holiday season, (or anytime) you can save some valuable meal time by preparing a spaghetti meal ahead of time!
Spaghetti sauce is better the next day, no matter what recipe you use. Mine makes several gallons, although you may have a recipe you love with less servings.
Or you can grab the spaghetti sauce recipe and can some, it will save a lot of time when you need it later!
Same thing with noodles, cook them ahead of time. This should work with any kind of pasta.
After cooking your spaghetti noodles al dente, immediately stop the cooking process by immersing in ice-cold water. This will stop the breakdown of the starch, and the pasta won’t get gummy and stick together.
Cook and store in the fridge in a container of water just covering the pasta. It will keep for a good while.
To reheat noodles…
- Immerse in boiling water until noodles are hot, then use a colander to drain or a slotted spoon.
- Or drain noodles and heat it in the microwave on a plate.
Throw together a quick salad, or open a packaged bag of salad, grill some garlic bread and you are good to go! (The kids can help do this!)
Try it and let me know what you think!
Share your kitchen time saving tips!
Have a great Christmas season! ~Evie
This photo is property of public domain.
Need spaghetti sauce for a crowd, or for canning?
Several years ago we ran a small restaurant, the owner of the building (RIP) shared his know how with me for spaghetti sauce and some of the best chili ever (in my humble opinion!)
Several of the women over at the Canning Granny blog requested the recipe, so I thought I would share with you all!
Even if you don’t want to can it, it makes a large amount, and can be made ahead of serving time for large gatherings!
- 5 pounds ground beef
- 1 gallon stewed tomatoes
- 1 gallon tomato sauce
- 1 or 2 Tbsp Italian Seasoning
- 1 Tbsp oregano
- few bay leaves
- 3 bell peppers, chopped
- 6 onions, chopped
- 2 large cans (8 oz.) mushrooms (stems and pieces)
- 2 packages spaghetti sauce mix (to thicken)
- 4 Tbsp. minced garlic (or garlic powder)
- paprika (to color)
This is how he showed me to make the sauce. You will need a three gallon stock pot or something of similar size.
Chop peppers and onions. Add all ingredients except for the ground beef in a stock pot. (It doesn’t matter what order.)
Tear chunks of the ground beef about 3/4 inch to an inch in diameter and drop into the sauce.
Cook until the meat is thoroughly cooked.
Remove bay leaves.
I would love your opinions on canning this, because as I said, I have only prepared it for the restaurant.
I wonder about omitting the mushrooms, possibly using another thickener, with some tomato powder.
This at least will give you an idea of quantities and seasonings.
Would love to hear what you think!
Hope this helps!
Have a blessed day! ~ Evie