Line four 8x8x2" baking pans with heat-resistant freezer wrap. Allow
enough extra wrap to fold over top. Use one pan for each six servings
or 1/4th of the recipe. Baking pans are not needed for food to be
served without freezing.
Crumble beef; cook until lightly browned. Stir in onion and pepper
flakes. Drain off excess fat. Stir remaining ingredients into meat
mixture. Cook slowly, stirring occasionally for 1 hour or until
flavors are blended.
To Serve Without Freezing:
Serve hot mixture over cooked macaroni, noodles, or spaghetti.
To Freeze:
Pour each part to be frozen into a baking pan. Pack food tightly to
avoid air pockets. Cool for 30 minutes at room temperature. Complete
wrapping by pulling paper up over top of food. Put edges of wrap
together and fold several times so paper lies directly on top of
food. Fold ends of freezer wrap over the top and seal with freezer
tape. Label with name of food, date of freezing, and last date the
food should be used for best eating quality (about 4 months). Freeze
immediately for 10 to 12 hours before removing packages from the
pans.
To Heat Frozen Sauce:
Preheat oven to 400°F (hot). Remove freezer wrap. Place food in
baking pan. Bake 1-1/4 hours or until mixture is bubbly at edges and
center is hot. Serve over cooked macaroni, noodles, or spaghetti.
