Ingredients
4 pounds ground beef4 medium onions, chopped4 garlic cloves, minced3 cans (28 ounces each) diced tomatoes, drained2 cans (6 ounces each) tomato paste1 pound fresh mushrooms, sliced4 celery ribs, chopped2 tablespoons minced fresh parsley1 tablespoon salt1 tablespoon Italian seasoning2 to 3 teaspoons dried rosemary, crushed1 teaspoon pepper
Preparation
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.
Freeze mixture in 2-cup portions in freezer containers. May be frozen for up to 3 months. Thaw in the refrigerator before using.
