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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 18 |
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I prepare this beef mixture on weekends when I have a little more time, relates Debbie Hodge of Kitscoty, Alberta. Having it in the freezer is a real time-saver during the week and a great way to serve unexpected guests. She uses the versatile sauce to get a head start on casseroles, stews and several swift suppers she shares here. Ingredients:
4 pounds ground beef |
4 medium onions, chopped |
5 celery ribs, thinly sliced |
4 garlic cloves, minced |
3 cans (28 ounces each) diced tomatoes, undrained |
2 cans (6 ounces each) tomato paste |
2 jars (4-1/2 ounces each) sliced mushrooms, drained, optional |
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 is no longer pink and vegetables are tender; drain. Stir in the remaining ingredients. Bring to a boil; reduce heat. Simmer, uncovered, for 1 to 1-1/2 hours, stirring occasionally. Cool.
2. Transfer to freezer bags or containers, about 2 cups in each. May be frozen for up to 3 months. Yield: about 15 cups total.
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