Simmer a large batch of this versatile meat sauce, and then divide into even portions to be used in the four following recipes.
1 3/4 pounds ground round
1 cup chopped onion
3/4 cup chopped celery
1 large clove garlic, minced
2 (14 1/2-ounce) cans no-salt-added whole tomatoes, undrained and chopped
1 (13 3/4-ounce) can no-salt-added beef broth
1 (6-ounce) can no-salt-added tomato paste
1/2 teaspoon pepper
1/2 teaspoon dried thyme
1/4 teaspoon salt
1 large bay leaf
1/4 cup chopped fresh parsley
How to Make It
Combine first 4 ingredients in a large Dutch oven; cook over medium-high heat until meat is browned, stirring until it crumbles. Drain and pat dry with paper towels. Wipe drippings from Dutch oven with a paper towel.
Return meat mixture to Dutch oven; add tomato and next 6 ingredients, stirring well. Bring mixture to a boil; reduce heat, and simmer, uncovered, 35 minutes, stirring occasionally. Add parsley; cook 5 minutes. Remove and discard bay leaf.
Spoon 1 1/2 cups sauce into each of 5 labeled heavy-duty, zip-top plastic bags. Store in refrigerator up to 1 week or in freezer up to 3 months.