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Big-Batch Beef Sauce

Total Time

Prep: 30 min. Cook: 1 hour

Makes

about 15 cups total

"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.

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

  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.

Nutrition Facts

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

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