Pellet Fan
Recipe Section => Casserole/One pot meals => Topic started by: SmokinHandyman on August 25, 2017, 07:39:48 PM
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SCROODLES
2lb. Ground Chuck
2lb. bulk Italian Sausage
3lb. Onions - chopped in large chunks
1 large bulb of garlic (BULB NOT CLOVE) - chopped in large chunks
3 Large green peppers - chopped in large chunks
3 Ribs of celery
Garlic salt to taste
Garlic pepper to taste
Black pepper to taste
Brown all the above ingredients in a BIG PAN
ADD
3 15.5 oz. cans diced tomatoes with green chilis
3 15.5 oz. cans Italian stewed tomatoes
3 15.5 oz. cans whole tomatoes cut in half
Let simmer for at least 1 hour
Boil 1lb Roteli pasta and combine about 1/3 of sauce mixture
This recipe makes about 3 meals
Divide the remaining sauce and freeze
You should get about 2 good containers of meat mixture to freeze for 2 future meals
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This is my kind of dish already!
(BULB NOT CLOVE)
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Wow! That sounds great. I would like to see some pics the next time you make it.
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Wow! That sounds great. I would like to see some pics the next time you make it.
X2 would love to see pics.sounds like a winner
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Sorry it took so long to post photos.
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I've been eyeing this recipe for 3 years. I want to make it but have been holding off.
So—is it sort-of a stew texture?
Served in a bowl?
It has pasta in it so you don't serve it over anything?
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I've been eyeing this recipe for 3 years. I want to make it but have been holding off.
So—is it sort-of a stew texture?
Served in a bowl?
It has pasta in it so you don't serve it over anything?
The answer to all your questions is yes.
Just make the sauce.
Boil the pasta al dente.
I add more of the sauce than I posted in the recipe but mix it to your ratio you like.
Try it.
This is one of our favorite.
Hope you like it.
Let me know.
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So would 2 lb of pasta be good for the whole batch ?
Then you could freeze ready-made meals.
Also, I assume the Diced tomatoes with green chili are the 10 oz. Rotel size?
Are the other two tomato types 28 oz. cans?
Thanks
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So would 2 lb of pasta be good for the whole batch ?
Then you could freeze ready-made meals.
Also, I assume the Diced tomatoes with green chili are the 10 oz. Rotel size?
Are the other two tomato types 28 oz. cans?
Thanks
All cans are 15.5 oz.
I guess you could freeze it with the pasta in it but I like the frozen sauce thawed with fresh pasta.
This is how I make it but everybody can adjust to their own taste.
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It is good to start with a baseline, then adjust from there...
Thanks...
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This recipe is very similar to the meat sauce that I serve over pasta, the major difference are the spices (basil, oregano, thyme, rosemary, fennel seeds and bay leaf) and I add red wine, mushrooms and black olives. I make it in large batches and freeze dinner size portions. I don't normally combine the pasta but there are some advantages to doing so, for one, if you slightly under cook the pasta and simmer it a bit before serving, the sauce will pernitrate and stick better.
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Made the Scroodles today
Give them a try
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I keep forgetting. I need to make a list.
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I know this is a dumb question.
Would one pour off the grease from the browned meat or just allow it to cook into the onions, peppers and celery?
Okay maybe more than 1 question.
The cans of tomatoes, are they the 3" round cans or the 5" round cans, sizes questimated there.
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Would one pour off the grease from the browned meat or just allow it to cook into the onions, peppers and celery?
Here is my two cents on this question. I usually throw in some dry ranch powder seasoning and keep the fat in the meat. My wife pours it off. I think it helps the flavor and keeps the sauce thicker.
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I know this is a dumb question.
Would one pour off the grease from the browned meat or just allow it to cook into the onions, peppers and celery?
Okay maybe more than 1 question.
The cans of tomatoes, are they the 3" round cans or the 5" round cans, sizes questimated there.
I keep the grease in the sauce. Let it cook with the vegetables.
The can size are the smaller 15.5 oz cans.