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Master Meat Sauce




Source of Recipe


Mr. Food


Recipe Introduction


Makes about 12 cups


List of Ingredients




1/4 cup vegetable oil
3 large onions, chopped
4 garlic cloves, minced
4 lbs lean ground beef
1 can (28 oz) crushed tomatoes
1/4 cup tomato paste
2 beef bouillon cubes
2 cups water
1 tsp salt
1 tsp Italian seasoning
1/2 tsp celery seeds (optional)
1/4 tsp black pepper

Recipe



In a Dutch oven, heat vegetable oil over medium-high heat. Add onions and garlic and cook 7 to 8 minutes, or until softened, stirring often. Increase heat to high and add ground beef. Cook 8 to 10 minutes, or until beef is no linger pink, stirring to break up the meat. Drain off excess fat and liquid.

Stir in crushed tomatoes, tomato paste, bouillon cubes, water, salt, Italian seasoning, celery seeds, and black pepper. Bring to a boil. Reduce heat to medium-low, cover and simmer about 1 1/2 hours, or until the meat sauce is thickened, stirring occasionally (about every 15 minutes).

Use Master Meat Sauce within 2 days, or freeze it for later use.

Freeze sauce in 2 and/or 4 cup amounts, depending on the recipes you plan on making.

Use from freezer within 3 months.

Thaw in the refrigerator overnight (it will take 8 to 12 hours).

4 cups:
Fantastic Fettuccine: Add a 16 oz package of thawed frozen mixed vegetables to 4 cups sauce and simmer until heated through. Serve over hot fettuccine (or your favorite pasta) or rice.

Surprising Sloppy Joes: Add 2 tbsp chili powder, 2 tbsp ketchup and 1 can rinsed and drained red kidney beans to 4 cups sauce. Simmer until heated through. Serve over toasted slices of garlic bread.

Great Goulash: Heat 4 cups sauce. Add 1 cup sour cream and 1 tbsp paprika and simmer until just heated through. Serve over hot buttered egg noodles.

2 cups:
Sensational Stuffers: Bake zucchini, bell pepper or winter squash halves until just tender. Scoop out seeds and fill the vegetables with about 2 cups sauce (heated). Sprinkle the tops with dry bread crumbs and grated Parmesan cheese. Broil until lightly browned on top.

Cool Calzones: Cut the dough from 1 package (10 oz) refrigerated pizza crust into 4 rectangles. Spoon 1/2 cup sauce onto the center of each piece of dough and sprinkle with 2 tbsp shredded mozzarella cheese. Fold over and pinch the edges to seal completely. Bake at 425 degrees for 15 minutes, or until golden brown.