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Ground Beef-Tomato Sauce

Ground Beef-Tomato Sauce

Spoon the desired amount of cooled sauce into heavy-duty zip-top plastic freezer bags; press out the air, and seal. Flatten the bags to freeze them, and they'll stack easily.


This recipe goes with Chimichangas

Southern Living DECEMBER 2005

  • Yield: Makes about 8 cups
  • Cook time: 35 Minutes
  • Prep time: 5 Minutes
  • Cool: 10 Minutes


  • 3 pounds lean ground beef
  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 2 (8-ounce) cans basil, garlic, and oregano tomato sauce
  • 1 (8-ounce) can tomato sauce
  • 1 (6-ounce) can tomato paste
  • 1 teaspoon salt
  • 1 teaspoon crushed red pepper


Cook first 3 ingredients in a Dutch oven over medium-high heat, stirring until beef crumbles and is no longer pink; drain. Return beef mixture to Dutch oven.

Stir in tomato sauces and remaining ingredients. Cover and simmer, stirring occasionally, 20 minutes. Remove from heat, and cool 10 minutes.

Spoon beef mixture into zip-top plastic freezer bags; seal and freeze up to 2 months.


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Ground Beef-Tomato Sauce Recipe