Big-Batch Beef Sauce Recipe

5 4 8
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Big-Batch Beef Sauce Recipe

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5 4 8
Publisher Photo
"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.
MAKES:
18-20 servings
TOTAL TIME:
Prep: 30 min. Cook: 1 hour
MAKES:
18-20 servings
TOTAL TIME:
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.
Originally published as Big-Batch Beef Sauce in Quick Cooking May/June 2000, p14

Nutritional Facts

3/4 cup: 437 calories, 21g fat (9g saturated fat), 111mg cholesterol, 1271mg sodium, 19g carbohydrate (11g sugars, 6g fiber), 43g protein.

  • 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
  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.
Originally published as Big-Batch Beef Sauce in Quick Cooking May/June 2000, p14

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Reviews forBig-Batch Beef Sauce

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markjanelle User ID: 168677 30238
Reviewed Sep. 9, 2012

"When this was printed in Taste of Home, it gave 3 or 4 recipe ideas of what you can make with this beef. For some reason I can't find those online. But this is a great recipe! I freeze several bags then have a quick headstart on tacos (love this recipe way better than ground beef + taco seas and this is much healthier), meat sauce for pasta or lasagna. I wasn't thrilled with the chili recipe though. Well worth the initial time investment of cooking all that meat."

MY REVIEW
jsmcswain User ID: 3369159 30237
Reviewed Feb. 10, 2010

"great recipe starter! I've tried it for tacos, spaghetti sauce, lasagna sauce and chili. All are excellent!! and the sauce freezes well!"

MY REVIEW
jsmcswain User ID: 3369159 73625
Reviewed Feb. 10, 2010

"great recipe!! I've made it several times and love the sauce to use for chili, spaghetti sauce, lasagna sauce and tacos! Such a time saver!!"

MY REVIEW
jsmcswain User ID: 3369159 75520
Reviewed Feb. 10, 2010

"great recipe!! I've made it several times and love the sauce to use for chili, spaghetti sauce, lasagna sauce and tacos! Such a time saver!!"

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