Favorite Ingredients Friday Freezer Edition

I found this recipe years ago in a Taste of Home Quick Cooking magazine, and it has been a lifesaver for us:

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) mushrooms, drained, optional
1/4 cup minced fresh parsley
1Tbsp. Salt
2 tsp. Dried oregano
2 tsp. Dried basil
1 tsp. Pepper

Cook beef, onions, celery and garlic over med. heat until meet is no longer pink and vegetables are tender ; drain. Stir in the remaining ingredients. Bring to a boil; reduce heat. Simmer, uncovered, for 1-1 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. Makes about 15 cups. Use in the following recipes:

2 cups Big-Batch Beef Sauce
1 can (8 oz.) Tomato sauce
1 jar (4.5 oz) sliced mushrooms, drained (opt.)
2 tsp. Italian seasoning
Hot cooked spaghetti

Combine the beef sauce, tomato sauce, mushrooms and Italian seasoning. Bring to a boil; reduce heat. Simmer, uncovered, for 5 minutes. Serve over spaghetti.

2 cups Big-Batch Beef Sauce
1 envelope taco seasoning
1/4 cup water
6 to 8 taco shells or flour tortillas

Toppings: shredded lettuce, chopped tomatoes, sliced ripe olives, shredded cheddar cheese, chopped onions, sour cream, salsa.

Combine beef sauce, taco seasoning and water and bring to boil in saucepan. Reduce heat. Simmer, uncovered, until heated through. Spoon about 1/4 cup meat mixture into each taco shell or tortilla and serve with above toppings.

2 cups Big-Batch Beef Sauce
1 can (6 oz.) Tomato paste
2 tsp. Dried basil
2 cups (16 oz) small-curd cottage cheese
1 egg
6 no-cook lasagna noodles
4 cups (16 oz.) Shredded mozzarella cheese
1/3 cup shredded Parmesan cheese

Combine beef sauce, tomato paste and basil in a saucepan and bring to a boil. Reduce heat, cover, and simmer 5 minutes. Mix cottage cheese and egg. Spoon a third of the meat sauce into a greased 13-inch x 9-inch x 2-inch baking dish. Layer with three noodles, half of the cottage cheese mixture and a third of the mozzarella cheese. Repeat layers. Top with remaining meat sauce and mozzarella. Cover and bake at 350 degrees for 30 minutes. Uncover; sprinkle with Parmesan cheese. Bake 5-10 minutes longer or until bubbly and the cheese is melted. Let stand 10 minutes before serving.

2 cups Big-Batch Beef Sauce
1 can (16 oz) kidney beans, rinsed and drained
1 can (8 oz) tomato sauce
1-2 tsp. Chili powder
1/4 tsp. Crushed red pepper flakes
Shredded cheddar cheese

Combine the beef sauce, beans, tomato sauce, chili powder and red pepper flakes in saucepan and bring to a boil. Reduce heat, cover and simmer until heated through. Garnish servings with cheese.

Check out other freezer recipes at Overwhelmed With Joy .


ChupieandJ'smama said...

Thanks for all the yummy recipes! They all look like time savers. Thanks for sharing :)

Lorie said...

Thanks for all the great recipes!

Joyful Days said...

Wonderful recipes. I will be trying them.

Magi said...

Awesome! Thanks!

A Little One Makes 4 said...
This comment has been removed by the author.
A Little One Makes 4 said...
This comment has been removed by the author.
Overwhelmed! said...

Jennifer, this is fantastic! I love that you posted the Beef Sauce recipe and then added 3 additional ones that used that sauce. Fabulous!

Thanks so much for participating in my Favorite Ingredients Friday- Freezer Edition recipe exchange. I do appreciate it.

I hope to see you again next Friday!