Instructions: In a soup pot, heat the oil over medium-high heat. Add the onions and garlic and cook for 7 to 8 minutes, or until softened, stirring frequently.

Increase the heat to high and add the ground beef. Cook for 8 to 10 minutes, or until the meat is no longer pink, stirring to break up the meat.

Drain off excess liquid, then stir in the crushed tomatoes, tomato paste, bouillon cubes, water, salt, Italian seasoning, celery seed, and black pepper. Bring to a boil then reduce the heat to medium-low, cover, and simmer for about 1 1/2 hours, or until the meat sauce is thickened, stirring occasionally (about every 15 minutes).

Use immediately as desired, or cool and store for future use.

This recipe yields 12 cups.

Comments: This makes so much sauce - and its so versatile - that you can plan on using some right away and freezing the rest for future quick meals. For upside-down shepherds pie, you can add mixed veggies to this sauce and serve over mashed potatoes. You can make a simple goulash by mixing some sour cream and paprika into the sauce, then serving over buttered noodles. Maybe youd like to add a few chili seasonings to the sauce and roll it up in flour tortillas with traditional burrito fixings - it all works!

Yield: 12 cups

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