Ingredients
4 pounds ground beef4 medium onions, chopped5 celery ribs, thinly sliced4 garlic cloves, minced3 cans (28 ounces each) diced tomatoes, undrained2 cans (6 ounces each) tomato paste2 jars (4-1/2 ounces each) sliced mushrooms, drained, optional1/4 cup minced fresh parsley1 tablespoon salt2 teaspoons dried oregano2 teaspoons dried basil1 teaspoon pepper1/2 teaspoon crushed red pepper flakes
Preparation
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.
