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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.
  • Total Time
    Prep: 10 min. Cook: 35 min. + freezing
  • Makes
    about 16 cups

Ingredients

  • 4 pounds ground beef
  • 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.
Nutrition Facts
1 serving: 535 calories, 28g fat (11g saturated fat), 150mg cholesterol, 1158mg sodium, 20g carbohydrate (12g sugars, 6g fiber), 49g protein.

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