Big Batch Beef Sauce

Posted on Apr 01 2016 in
big batch beef sauce
Print Recipe


  • 4 pounds 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, optional
  • ¼ cup minced fresh parsley
  • 1 T. salt
  • 2 t. dried oregano
  • 2 t. dried basil
  • 1 t. pepper
  • ½ t. 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 ½ hours, stirring occasionally. Cool. Transfer to freezer containers. Pour two cups in each container. It may be frozen for up to three months.

Cook's Notes

Recipe yields about 15 cups total. In summer, I substitute fresh tomatoes for canned and eliminate ground beef so it can be frozen longer. Add ground beef to each recipe.

Linda Find, Attica, Indiana