We have 2 recipes for the meat sauce. This recipe is the one that Tina used for the July exchange. It can be used to make lasagna, chili, tacos, sloppy joes, as well:
4 pounds ground beef
4 medium onions, chopped
5 celery ribs, thinly sliced
4 garlic cloves, minced
3 cans (28 ounce) diced tomatoes, undrained
2 can (6 ounce) tomato paste
2 jars (4.5 ounce) slice mushrooms, drained, optional
1/2 cup minced fresh parsley
1 T salt
2 t dried oregano
2 t dried basil
1 t pepper
1/2 t crushed red pepper flakes
In a stock pot over medium heat, cook beef, onions, celery and garlic until meat is no longer pink & 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 a freezer bags or containers, about 2 cups each. May be frozen for up to 3 months. Yields about 15 cups total.
Recipes for Lasagna, Sloppy Joes & Taco can be found HERE.