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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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After more than 50 years of cooking, I'm happy to find recipes like this one that help put a variety of meals on the table, remarks Lorraine Caland of Thunder Bay, Ontario. The mixture is handy to keep in the freezer to jumpstart the three main dishes shared here. Ingredients:
4 pounds ground turkey or beef |
4 medium onions, chopped |
4 garlic cloves, minced |
3 cans (28 ounces each) diced tomatoes, drained |
2 cans (6 ounces each) tomato paste |
1 pound fresh mushrooms, sliced |
4 celery ribs, chopped |
2 tablespoons minced fresh parsley |
1 tablespoon salt |
1 tablespoon italian seasoning |
2 to 3 teaspoons dried rosemary, crushed |
1 teaspoon pepper |
Directions:
1. In a Dutch oven, cook the beef, onions and garlic over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Uncover; simmer 15 minutes longer. Cool.
2. Freeze mixture in 2-cup portions in freezer containers. May be frozen for up to 3 months. Thaw in the refrigerator before using. Yield: about 16 cups.
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