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    • #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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