Big Batch Beef Sauce

Big Batch Beef Sauce

4 lbs. ground beef

4 medium onions, chopped

5 celery ribs, thinly sliced

4 garlic cloves, minced

3 cans (28 oz each) diced tomatoes, undrained

2 cans (6 oz each) tomato paste

2 jars (4.5 oz each) sliced mushrooms, drained, optional

1/4 cup minced fresh parsley

1 Tbsp. salt

2 tsp. dried oregano

2 tsp. dried basil

1 tsp. pepper

1/2 tsp. crushed red pepper flakes

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.

Yield: About 15 cups total.

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