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Caesar Spaghetti Sauce Freezer Recipe

Enough for two batches of sauce.

2 lbs lean ground beef
2 large onions, chopped
2 14-oz cans tomato sauce
2 tbsp lemon juice
2 tbsp sugar
2 tbsp Worcestershire sauce
2 tsp Tobasco sauce
1 tsp celery salt/seed
1 tsp ground pepper
4 tbsp vodka (optional)

In a large skillet, brown ground beef with onion until ground beef is no longer pink. Drain off any fat. Add tomato sauce, lemon juice, sugar, Worcestershire sauce, Tobasco sauce, celery salt/seed and pepper. Stir well then ring mixture to a boil. Reduce heat to a simmer and allow to simmer for about 5 minutes or until thickened slightly. Add vodka after simmering, if desired.

Divide into two batches and freeze individually.

On serving day, remove from freezer night before or first thing in the morning to allow to thaw in refrigerator. Pour contents into a saucepan and reheat over medium heat until heated throughout. Serve over hot cooked spaghetti noodles.