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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
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Simmer a large batch of this versatile meat sauce, and then divide into even portions to be used in the four following recipes. Ingredients:
1 3/4 pounds ground round |
1 cup chopped onion |
3/4 cup chopped celery |
1 large clove garlic, minced |
2 (14 1/2-ounce) cans no-salt-added whole tomatoes, undrained and chopped |
1 (13 3/4-ounce) can no-salt-added beef broth |
1 (6-ounce) can no-salt-added tomato paste |
1/2 teaspoon pepper |
1/2 teaspoon dried thyme |
1/4 teaspoon salt |
1 large bay leaf |
1/4 cup chopped fresh parsley |
Directions:
1. Combine first 4 ingredients in a large Dutch oven; cook over medium-high heat until meat is browned, stirring until it crumbles. Drain and pat dry with paper towels. Wipe drippings from Dutch oven with a paper towel.
2. Return meat mixture to Dutch oven; add tomato and next 6 ingredients, stirring well. Bring mixture to a boil; reduce heat, and simmer, uncovered, 35 minutes, stirring occasionally. Add parsley; cook 5 minutes. Remove and discard bay leaf.
3. Spoon 1 1/2 cups sauce into each of 5 labeled heavy-duty, zip-top plastic bags. Store in refrigerator up to 1 week or in freezer up to 3 months.
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