4 lb. ground beef
4 medium onions, chopped
5 celery ribs, thinly sliced
4 garlic cloves, minced
3 (28 oz.) cans diced tomatoes (undrained)
2 (6 oz.) cans tomato paste
2 (4 1/2 oz.) jars sliced mushrooms, drained
1/4 c. minced fresh parsley
1 tsp. dried oregano
2 tsp. dried basil
1 tsp. pepper
1/2 tsp. crushed red pepper flakes

In a Dutch oven over medium heat, cook beef, onions, celery and garlic until meat is no longer pink and vegetables are tender. Drain. Stir in remaining ingredients. Bring to a boil; reduce heat. Simmer, uncovered, for 1 to 1 1/2 hours, stirring occasionally. Cool. Transfer to freezer bags or containers, about 2 cups in each bag. May be frozen for 3 months.

Yields about 15 cups total.