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Tomato Ground Beef Mix

Total Time

Prep: 10 min. Cook: 35 min. + freezing

Makes

about 16 cups

"After more than 50 years of cooking, I'm happy to find recipes like this one that help put a variety of meals on the table," remarks Lorraine Caland of Thunder Bay, Ontario. The mixture is handy to keep in the freezer to jumpstart the three main dishes shared here.

Ingredients

  • 4 pounds ground beef
  • 4 medium onions, chopped
  • 4 garlic cloves, minced
  • 3 cans (28 ounces each) diced tomatoes, drained
  • 2 cans (6 ounces each) tomato paste
  • 1 pound fresh mushrooms, sliced
  • 4 celery ribs, chopped
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon salt
  • 1 tablespoon Italian seasoning
  • 2 to 3 teaspoons dried rosemary, crushed
  • 1 teaspoon pepper

Directions

  1. In a Dutch oven, cook the beef, onions and garlic over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Uncover; simmer 15 minutes longer. Cool.
  2. Freeze mixture in 2-cup portions in freezer containers. May be frozen for up to 3 months. Thaw in the refrigerator before using.

Nutrition Facts

1 serving: 535 calories, 28g fat (11g saturated fat), 150mg cholesterol, 1158mg sodium, 20g carbohydrate (12g sugars, 6g fiber), 49g protein.

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