4 pounds ground beef
2 ½ chopped onions
1 cup chopped green bell pepper
3 cloves minced garlic
3 (15 oz) cans Tomato Sauce
1 (12 oz) can Tomato Paste
2 teaspoons salt
¾ teaspoon pepper

Cook and stir meat, onion, bell pepper, garlic, salt and pepper in a Dutch oven or very large pot until meat is brown.  Drain fat by pouring meat into a large colander, rinsing well with hot water and let it drain for 2-3 minutes.

Stir in tomato sauce and paste.  Heat to a boil.  Reduce the heat and simmer for 15 minutes, stirring occasionally.  Divide mixture among 4 one-quart freezer bags or containers (about 3 cups in each).  Cool quickly by laying the sealed bags flat for maximum surface area.  Label bag and keep for no longer than 3 months.

1 package beef-tomato freezer mix
¼ cup water
¼ cup catsup
1 cup sliced celery
1 (4oz) mushroom
1 teaspoon paprika
1 teaspoon brown sugar
1 teaspoon Worcestershire sauce
3 ounces macaroni noodles

Dip container of frozen mix into hot water just to loosen.  Place frozen mix and remaining ingredients except noodles in 2 quart sauce pan; heat to boil.  Reduce heat; cover and simmer, stirring frequently, until mix is thawed and celery is tender.

While meat mixture is simmering, cook noodles as directed on package; drain.  Stir noodles into meat mixture and simmer until hot.