Caslon
Executive Chef
For convenience sakes, I've been making frozen dinners lately and freezing them for later (tuna casserole, lamb curry). I next want to make spaghetti and meat sauce to be frozen together. My homemade spaghetti (using ground beef) cooked up not as saucy as I wanted. It seems the meat sauce just fell around the spaghetti rather than mixing with it. I crumbled up the ground beef during cooking as best I could. It's almost like the ground beef could have been crumbled a bit finer or something to get it more saucy.
Secondly, should I cook up the pasta and freeze that separately or mix it in together with the meat sauce and freeze both together?
Secondly, should I cook up the pasta and freeze that separately or mix it in together with the meat sauce and freeze both together?