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Big-Batch Beef Sauce

By: Debbie Hodge  
"'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."

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Prep Time:
30 Min
Cook Time:
1 Hr
Ready In:
1 Hr 30 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 4 pounds ground beef
  • 4 medium onions, chopped
  • 5 celery ribs, sliced
  • 4 garlic cloves, minced
  • 3 (28 ounce) cans diced tomatoes, undrained
  • 2 (6 ounce) cans tomato paste
  • 2 (4.5 ounce) jars 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. Transfer to freezer bags or containers, about 2 cups in each. May be frozen for up to 3 months.
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