Basic Meat Sauce
4 quarts servings
- In an 8-quart stock pan, sauté chopped onions and carrots in olive oil until limp but not brown. Stir in minced parsley and let it go a bit. Transfer all to a big bowl and set aside.
- Brown ground beef in the pot in 1 1/2-pound batches, transferring to the bowl of vegetables. Add tomato purée, tomato sauce, and chicken stock to the pot and stir to loosen the good stuff stuck to the bottom.
- Return everything to the pot and simmer, uncovered, about 30 minutes. Season to taste with salt and pepper. Cool to room temperature, then package in 2- or 3-cup freezer containers. Date, label, and freeze.
7.8 grams of carbohydrate per 1/2 cup serving.
Per Serving (excluding unknown items): 7576 Calories
657g Fat (79.0% calories from fat)
4g Dietary Fiber
1594mg Sodium. Exchanges: 54 1/2 Lean Meat
101 1/2 Fat.