Wow... it's been awhile since I've been on here. Life has just gotten busy as I wind down my last few weeks of work (yipee!!). We've been eating out of the freezer for the last little, bit by bit diminishing the stock of food I'd prepared for the baby's arrival. Good thing I've still got a few weeks to fill it back up.
This recipe is one of our staples. We don't eat it super frequently, but there is always a batch in the freezer to go to in nights when we're in a pinch for something homemade. It makes a huge batch, which is perfect, since even with a large family, you're bound to have plenty of leftovers. And though it takes a long time to simmer, it's quite quick to make.
2 lbs. lean ground beef
1 bay leaf
2 10 oz. cans mushroom stems and pieces, including liquid
2 cloves garlic, finely chopped
1 1/2 C chopped onion
1 28 oz. can tomatoes, pureed
1 28 oz. can Bravo spaghetti sauce
2 5 1/2 oz. cans tomato paste
2 7 1/2 oz. cans tomato sauce
2 tsp. oregano
2 tsp. basil
1 tbsp. salt
3 tbsp. sugar
1/4 tsp. pepper
1/3 C grated Parmesan cheese
1. In a large pot (the largest one you have), cook the onion, ground beef and bay leaf until the beef is cooked. Drain any excess fat.
2. Add remaining ingredients and simmer steadily, uncovered for 1 1/2 hours, stirring frequently.
Yield: 13 cups