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Tomato Ground Beef Mix

Tomato Ground Beef Mix
"After more than 50 years of cooking, I'm happy to find recipes like this one that help put a variety of meals on the table," remarks Lorraine Caland of Thunder Bay, Ontario. The mixture is handy to keep in the freezer to jumpstart the three main dishes shared here.
8 ServingsPrep: 10 min. Cook: 35 min. + freezing

Ingredients

  • 4 pounds ground beef
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    With Johnsonville Italian Sausage.

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  • 4 medium onions, chopped
  • 4 garlic cloves, minced
  • 3 cans (28 ounces each) diced tomatoes, drained
  • 2 cans (6 ounces each) tomato paste
  • 1 pound fresh mushrooms, sliced
  • 4 celery ribs, chopped
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon salt
  • 1 tablespoon Italian seasoning
  • 2 to 3 teaspoons dried rosemary, crushed
  • 1 teaspoon pepper

Directions

  • In a Dutch oven, cook the beef, onions and garlic over medium heat
  • until meat is no longer pink; drain. Stir in the remaining
  • ingredients. Bring to a boil. Reduce heat; cover and simmer for 15
  • minutes. Uncover; simmer 15 minutes longer. Cool.
  • Freeze mixture in 2-cup portions in freezer containers. May be frozen
  • for up to 3 months. Thaw in the refrigerator before using. Yield:
  • about 16 cups.
Nutrition Facts: 1 serving equals 535 calories,
© Taste of Home 2013

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Tomato Ground Beef Mix (continued)

Nutrition Facts: 28 g fat (11 g saturated fat), 150 mg cholesterol, 1,158 mg sodium, 20 g carbohydrate, 6 g fiber, 49 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
© Taste of Home 2013