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

This is my kind of dish already!

(BULB NOT CLOVE)

Wow! That sounds great.  I would like to see some pics the next time you make it.

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

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?

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.

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

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.

It is good to start with a baseline, then adjust from there...

Thanks...

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.

Made the Scroodles today
Give them a try

I keep forgetting.  I need to make a list.

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.

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.