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  1. #1
    Joi
    Guest

    Default Big Batch Beef Sauce

    Good day ladies, I found this recipe in and old Taste of Home, Quick

    Cooking magazine today and thought I would share.



    4 lbs ground beef

    4 medium onions, chopped

    5 celery ribs, thinly sliced

    4 garlic cloves, minced

    3 cans (28 oz each) diced tomato, undrained

    2 cans (6 oz each) tomato paste

    2 jars (4 1/2 oz each) sliced mushrooms, drained, optional

    1/4 c. minced fresh parsley

    1 T. salt

    2 t. dried oregano

    2 t. dried basil

    1 t. pepper

    1/2 t. crushed red pepper flakes



    In Dutch oven over medium heat, cook beef, onion, 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



    Enjoy








  2. #2
    Marguerite
    Guest

    Default Big Batch Beef Sauce

    what do you make with this?



    Marguerite


















  3. #3
    Joi
    Guest

    Default Big Batch Beef Sauce

    --- In Budget101_@yahoogroups.com, Marguerite <flyladystuff@...> wrote:

    >

    > what do you make with this?

    >

    > Marguerite

    >

    In the magazine they used it for Italian meals. Spaghetti, tacos and

    lasagna, but I think you could easily change or add seasoning to make

    it useful in sloppy joe, mexican dishes and casseroles. I would change

    out the basil and oregano for cumin and corriander to give a mexican

    flavor.








 

 

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