If the sauce has been refrigerated, it should be ok to freeze. Last week I made shortrib ragu (for 30) and left it on the stove overnight with the heat turned off, intending to continue the simmer the next day. the next morning I found that it had fermented! (and really tasted strange)
According to the USDA, the general rule for cooked leftovers is 3-4 days (assuming proper handling, refrigeration and packaging). If I'm counting correctly, you're on day 5.
Some people (I'm not saying who) would mitigate the danger by bringing the pot to a full boil, using an ice bath to cool it before transferring to the freezer. In theory, that would reset the bacterial clock.
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According to the USDA, the general rule for cooked leftovers is 3-4 days (assuming proper handling, refrigeration and packaging). If I'm counting correctly, you're on day 5.
Some people (I'm not saying who) would mitigate the danger by bringing the pot to a full boil, using an ice bath to cool it before transferring to the freezer. In theory, that would reset the bacterial clock.