Ingredients
4 pounds ground beef
4 medium onions, chopped
5 celery ribs, sliced
4 garlic cloves, minced
3 (28 ounce) cans diced tomatoes, undrained
2 (6 ounce) cans tomato paste
2 (4.5 ounce) jars sliced mushrooms, drained (optional)
1/4 cup minced fresh parsley
1 tablespoon salt
2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon pepper
1/2 teaspoon crushed red pepper flakes
Directions
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. Transfer to freezer bags or containers, about 2 cups in each. May be frozen for up to 3 months.
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