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.

David Bomba, Canton, Mississippi
Recipe by Southern Living December 2005

Gallery

Recipe Summary

prep:
5 mins
cook:
35 mins
cool:
10 mins
total:
50 mins
Yield:
Makes about 8 cups
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Advertisement
Advertisement