BIG-BATCH SEASONED GROUND BEEF
Here's how to cook 4 pounds of ground beef, then turn it into pasta sauce, casseroles, tacos, chili, and more in the weeks to come.
Provided by Anna Stockwell
Categories Ground Beef Beef Sunday Stash Kid-Friendly Small Plates
Yield Makes about 8 cups
Number Of Ingredients 3
Steps:
- Heat oil in a large heavy pot or Dutch oven over high. Add one-quarter (1 lb.) of the ground beef in an even layer, using your hands to break up large pieces and leaving some gaps to encourage browning (instead of steaming). Season with 1 tsp. salt. Cook, undisturbed, until bottom is deeply browned, about 3 minutes. Turn and break into smaller pieces and cook until the other side is browned, 2-3 minutes. Push over to one side of pot. Repeat with another one-quarter (1 lb.) of ground beef, seasoning uncooked meat with 1 tsp. salt. Using a wooden spatula or spoon, break meat into smaller pieces and stir to combine.
- Season remaining 2 lb. beef with 2 tsp. salt, then add to pot and cook over medium heat, stirring often and breaking into small pieces, until all meat is cooked through and most (but not all) of the liquid is evaporated from bottom of pot, 12-15 minutes. Let cool to room temperature.
- Do Ahead:
- Ground beef can be made 5 days ahead. Divide among airtight containers and chill, or freeze up to 3 months.
BIG BATCH COOKED GROUND BEEF
Freeze in 1 to 2 cup portion containers or in loose pieces as directed below so you can scoop out as much as you need in your favourite pasta sauce, chili, soup or casserole recipe.
Provided by Dancer
Categories Onions
Time 35m
Yield 10 cs.
Number Of Ingredients 3
Steps:
- Cook ground beef in stockpot or Dutch oven, using medium-high heat for 9 to 10 minutes, breaking into small chunks with back of spoon until browned and completely cooked.
- Drain in colander.
- Return to pot and add onion and garlic; simmer uncovered for 12 to 15 minutes until vegetables are soft.
- Spread mixture out in a single layer onto several foil-lined baking trays; cover loosely with plastic wrap and freeze just until meat is firm (about 1 hour).
- Loosen frozen beef into chunks and scoop into freezer bags or containers.
- Freeze for up to 3 months.
- Add frozen beef to recipes calling for browned ground beef, you may need to increase the recipes cooking time slightly.
Nutrition Facts : Calories 410.4, Fat 27.3, SaturatedFat 10.7, Cholesterol 123.4, Sodium 121.3, Carbohydrate 4.8, Fiber 0.6, Sugar 1.9, Protein 34.2
BIG-BATCH MEATBALLS AND RED SAUCE
Buy some extra meat and simmer a little extra sauce. Then pack your freezer with dinner that just has to be thawed, reheated and tossed with some pasta.
Provided by Food Network Kitchen
Categories main-dish
Time 1h25m
Yield 6 to 9 servings
Number Of Ingredients 17
Steps:
- For the sauce: Swirl the oil and garlic in a medium saucepan over medium heat until the garlic is just lightly browned and fragrant, about 4 minutes. Add the tomatoes and 1 cup water, and bring to a high simmer. Reduce the heat to medium-low, add the basil and 2 teaspoons salt and simmer, uncovered, until thickened, 20 to 25 minutes. Set aside and keep warm.
- For the meatballs: Preheat the oven to 425 degrees F. Tear the bread into very small pieces and put it in a small bowl. Pour the milk over the bread, and let sit until the bread is soft, about 5 minutes.
- Combine the bread mixture with the beef, pork, Parmesan, eggs, onions, parsley, garlic, 2 teaspoons salt and red pepper flakes in a large bowl, and thoroughly mix with your hands. Divide the mixture evenly into 36 mounds, and roll each into a ball.
- Brush 2 rimmed baking sheets generously with oil. Evenly divide the meatballs between the sheets, and roll them around to coat in oil. Bake until golden brown and cooked through, rotating the sheets halfway through if needed, 15 to 20 minutes.
- Transfer the meatballs to the warm sauce, and cook for 5 minutes over medium-low heat. Let the meatballs and sauce cool completely, divide evenly among four 1-quart containers and freeze for up to 1 month.
- To reheat: Let a container of the meatballs and sauce thaw in the refrigerator overnight. Transfer them to a microwave-safe container, and microwave in 2-minute increments, gently stirring after each, until the meatballs are heated through.
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