(Sorry for no pictures this week, I'm on vacation!)
- 2 pounds lean or extra-lean ground beef
- 2 medium onions, chopped
- 2-4 cloves garlic, pressed
- 2 cans (28 ounces each) diced tomatoes with juice
- 2 cans (8 ounces each) tomato sauce
- 1 can (4 ounces) tomato paste
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon pepper
Put beef in a large skillet or dutch oven and cook over medium-high heat until it starts to brown, about 5-8 minutes. Add onions, salt, and pepper and continue to cook until onion is completely cooked, another 5-10 minutes. Add garlic and cook for another minute. Add remaining ingredients and simmer until thickened, about 1 hour. Cool to room temperature before putting into two 48-ounce freezer containers. Refrigerate for up to 4 days or freeze up to 3 months. When using, place frozen container in microwave on high for 3 minutes, then stir (or break up) the sauce with a large wooden spoon, and repeat until thawed.
Stay tuned here over next week to see what you can do with this incredibly convenient stuff!