To Freeze Or...?

[woodelf]

My partner makes a delicious spag bol, but she always makes too much, so she wonders if it would be okay to freeze what is left. She uses spag, Dalmeo (Dolmio?) sauce, onions, mushrooms and works wonders with the meat (mince)...it "sings in the mouth" as they say! Ta Muchly.

[Tilly2]

The spaghetti won't freeze well but the sauce will be fine.

[Vagus]

Freezes beautifully. I always deliberately make too much spag bol and freeze half.

[TonyV]

yes fine I always make to much and freeze then in single or double portions.

[woodelf]

Very Many Thanks All...but how cannot the spag freeze well Tilly if others say it's okay?...just wonderin', no criticism.

[diddlydo]

If you stir the bol sauce into the spaghetti you can freeze the whole lot.

[woodelf]

Oh, I forgot to ask that once defrosted (supposedly) how you cook the once frozen spag bol?

[TonyV]

providing it's just the sauce and no spaghetti or pasta will be fine.

[dannyk13]

Cook in the oven and make sure that it is well heated throughout.

[chelle7272]

I freeze it with pasta in if stirred in it's fine.

I reheat mine in a pan on low heat, as I'm not a big fan of mcrowaving.

[TonyV]

just let it defrost and warm it up on hob. Or with microwave you can use defreeze / cook option.

[retrocop]

You reheat or cook the frozen sauce in a microwave. We do double portions of sauce ( medium bowl) 10 mins on high.

[dannyk13]

To ensure that a reheated dish is properly cooked I cover the dish with tin foil, making as good a seal as possible, and place in a hot oven 230c, gas mark 7, for ten minutes.

[diddlydo]

Just microwave the whole defrosted dish.

[gingejbee]

Personally, I'd freeze the sauce in portions but use freshly-cooked pasta each time.

[woodelf]

Very Many Thanks for All your cooking suggestions and hopefully, if we try any, I'll be back!... as Arnie Salt and Vinegar said...one there for Lie-in King!

[ummmm]

Why do a few think pasta doesn't freeze well? The supermarket freezers are full of it!

It all freezes well, woodelf, although the recipe is questionable :-)

[TonyV]

woodelf not percey pepper and ? salt?