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Sausage Ragu with Spaghetti

I love having sauces in the freezer just whip up some rice or pasta or potatoes and quick healthy real food dinner.

Busy day so – Orange Cranberry Muffins

And Moroccan Chickpea Stew for lunch.

Two sausage ragu left. One for tonight, and one more dinner.
Bring some salted water to a boil in a small pot.
I buy angel hair or thin spaghetti because it cooks quickly, and it softens into the pot quickly so you don’t have to boil a huge pot of water just to fit the long pasta in.
Cook the pasta to your desired level of tenderness.
Heat the ragu in the micro for a couple minutes – on a plate or bowl to prevent leakage if the bag opens.
Top with parmesan – shred from freezer. And I bit on the salad with oil and vinegar dressing. Looks pretty darn good for a freezer grab, now doesn’t it.

Angel

I have always cooked, I was that person who could make a meal from an empty fridge. I have lived alone and with large and small families, I have cooked for camps on wood stoves, and in professional kitchens. I have lived and worked all over the west from Montana, to Seattle to Arizona to San Diego. I have traveled, maybe not 'all over the world', yet, and have collected tastes recipes and techniques everywhere, and every one I meet.

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