As I write this, I have a big pot of Bolognese sauce simmering on the stove. It smells incredible. Normally, this isn’t a sauce I’d make in the middle of summer, but I had a large number of tomatoes ripen while we were out of town. I believe they wanted to be turned into sauce.
I have two plans for this sauce. First, a mid-week lasagna. Since I use no-cook gluten-free noodles, I can throw it together pretty quickly. Dinner will take about an hour total (including time to let the lasagna sit after baking). Having the sauce made in advance means the hard part is done. Continue reading “Freezing Foods for Later”