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Big-Batch Beef Sauce Recipe

100% would make again

"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.

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6-8 Servings
Prep: 30 min. Cook: 1 hour

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

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.
Transfer to freezer bags or containers, about 2 cups in each. May be frozen for up to 3 months. Yield: about 15 cups total.

Leftover: Weekday Chili

Nutrition Facts: 1 serving equals 437 calories, 21 g fat (9 g saturated fat), 111 mg cholesterol, 1,271 mg sodium, 19 g carbohydrate, 6 g fiber, 43 g protein.

Big-Batch Beef Sauce published in Quick Cooking May/June 2000, p14

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