Make up a few batches of these when you can, then on extra busy days you can quickly prepare a main course.
Divide the oil between 2 large skillets. Add half the onions, garlic, celery, and carrots to each skillets. Cook over moderate heat for 10 minutes, stirring occasionally. Divide the meat between them. Break up the meat with a large spoon, then stir and cook until the meat is no longer pink. Divide the salt, pepper, Worcestershire sauce, and spaghetti sauce, between the skillets. Cover and simmer about 20 to 25 minutes. Spoon off all the fat. Cool thoroughly. Spoon the mixture into seven 1-pint freezer containers, leaving 1/2-inch space at the top. Seal tightly and label containers. Freeze. Use within 3 months. Makes about 7 pints.
By Randa from San Marcos, Tx
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