Recipe: Big-Batch Beef Sauce (freeze ahead, and recipes using the sauce)

BIG-BATCH BEEF SAUCE
Makes 15 cups total

4 pounds lean ground beef
4 medium onions, chopped
5 stalks celery, sliced thin
4 cloves garlic, minced
3 cans (28 oz. each) tomatoes, canned
12 ounces tomato paste
9 ounces sliced mushrooms (optional)
1/4 cup minced fresh parsley
1 tablespoon salt
2 teaspoons oregano
2 teaspoons basil
1 teaspoon pepper
1/2 teaspoon 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, then transfer to freezer bags or containers, about 2 cups in each. May be frozen up to 3 months.

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RECIPE USING BIG BATCH BEEF SAUCE:

BIG-BATCH OVEN-READY LASAGNA
Makes 9 to 12 servings

2 cups Big-Batch Beef Sauce (recipe above)
6 ounces tomato paste
2 teaspoons basil
2 cartons (16 ounces each) small curd cottage cheese
1 egg
6 lasagna noodles, cooked (or no-cook lasagna noodles)
4 cups shredded Mozzarella cheese
1/3 cup grated Parmesan cheese

In a small saucepan, combine beef sauce mix, tomato paste and basil. Bring to a boil; reduce heat. Cover and simmer for 5 minutes.

Combine cottage cheese and egg; mix well.

Spoon 1/3 of the meat sauce mix into a greased 9x13-pan. Layer with three noodles, half the cottage cheese, 1/3 of the Mozzarella cheese. Repeat layers. Top with remaining meat sauce and Mozzarella.

Cover and bake at 350 degrees F for 30 minutes. Uncover; sprinkle with Parmesan cheese. Bake 5 to 10 minutes longer our until bubbly and the cheese is melted. Let stand 10 minutes before serving.

BIG-BATCH SPEEDY SPAGHETTI
Makes 3 to 4 servings

2 cups Big-Batch Beef Sauce (recipe above)
8 ounces tomato sauce
1 (4 1/2 ounce) can sliced mushrooms, drained
2 teaspoons Italian seasoning
Hot cooked spaghetti (for serving)

In saucepan, combine the beef sauce, tomato sauce, drained canned mushroom slices and Italian seasoning. Bring to boil, reduce heat, then simmer 5 minutes. Serve over hot spaghetti.

BIG-BATCH TIME SAVING TACOS
Makes 3 to 4 servings

2 cups Big-Batch Beef Sauce (recipe above)
1 envelope Taco seasoning mix
1/4 cup water
8 taco shells (or flour tortillas)
FOR THE TOPPINGS:
Shredded lettuce, chopped tomatoes, sliced ripe olives, shredded cheese, chopped onions, sour cream, salsa

In a saucepan, combine beef sauce, taco seasoning mix and water. Bring to boil; reduce heat. simmer, uncovered, until heated through.

Spoon about 1/4 cup mixture into each taco shell or flour tortilla. Serve toppings of your choice.

Source: Debbie Hodge in Quick Cooking magazine, June 2002