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Big-Batch Beef Sauce

 Big-Batch Beef Sauce
"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.
18-20 ServingsPrep: 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.

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Big-Batch Beef Sauce (continued)

Nutritional 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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.