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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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This is a batch of beef that can be frozen and used in Time-Saving Tacos, Speedy spaghetti, and Oven-Ready Lasagna. The recipes are from frezzer pleasers in Quick Cooking Collector's Edition. Ingredients:
4 lbs ground beef |
4 medium onions, chopped |
5 celery ribs, thinly sliced |
4 garlic cloves, minced |
3 (28 ounce) cans diced tomatoes, undrained |
2 (6 ounce) cans tomato paste |
2 (4 1/2 ounce) jars sliced mushrooms, drained |
1/4 cup minced fresh parsley |
1 tablespoon salt |
2 teaspoons dried oregano |
2 teaspoons dried basil |
1 teaspoon pepper |
1/2 teaspoon crushed red pepper flakes |
Directions:
1. In a Dutch oven over medium heat cook beef, onions, celery, and garlic until meat isn't pink and vegetables are tender; drain.
2. Stir in remaining ingredients. Bring to a boil and reduce heat. Simmer uncoveredfor 1-1 1/2 hours stirring occasionally.
3. Cool and transfer to freezer bags or containers, about 2 cups in each.
4. May be frozen for up to 3 months.
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