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I freeze it all the time...It keep for a long time...
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Originally Posted by farmquilter
(Post 7046033)
Chasing Hawk:
I use an electric pressure cooker to cook my sauce. I had it stored in the freezer for about 3 months before we had it a couple of weeks ago for dinner. I have an electric pressure cooker and would you please share your recipe for your sauce. I do low carb and want some for the spaghetti squash I cook in the cooker. 2 cans of Hunt's Spaghetti sauce (any flavor but the meat one) 1or 2 8 oz. cans Contadina tomato paste (ADD this after the sauce is done, in case the sauce is too thin. You might not need the second one.) 1 large can Contadina tomato sauce (if needed) 1/2 to 3/4 large red onion diced (one about the size of a softball, my husband loves onions) 1 or 2 red bell peppers (orange or yellow will do also, I find the green ones a bit strong in flavor) now the spices........a quarter size spot in the palm of your hand of each of these.. dry oregano, dry basil and dried parsley about 1 cup of Merlot wine , we like the yellow kangaroo brand.(Burgundy also works) 3/4 cup of sugar..........not slpenda or turvia ......real sugar! 4 or 5 big cloves of garlic, minced and about a 1/2 pound of sliced mushrooms (white button, bella mushrooms are good) Add more if you like mushrooms I add a brown cut up rabbit or chicken breasts partially cooked and cut up, meatballs or kielbasa sausage. Which ever we feel like having . Place it all on a pressure cooker on low pressure for about 35 minutes. |
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