- July 28, 2008 at 7:00 pm #260617
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
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