This supremely versatile mixture makes enough for four meals for four.
- Portion size 3 servings
Remove sausage from casings; cut into small pieces. In large saucepan, cook sausage and beef over medium-bigh heat, breaking up with spoon, for about 10 minutes or until no longer pink.
Drain off all liquid into 2-cup (500 mL) measure; set aside. Transfer meat to bowl; set aside.
Add oil to pan, reduce heat to medium. Cook onions, garlic and mushrooms, stirring often, for 8 minutes or until softened.
Skim off fat from top of reserved liquid in measure; add enough beef stock to make 2 cups (500 mL). Pour into pan.
Return meat mixture to pan; stir in tomato paste. Bring to boil; reduce heat and simmer for 20 minutes. Divide among airtight containers; let cool in refrigerator. Mix can be frozen for up to 2 weeks; thaw in refrigerator.
Nutritional facts <b>Per cup (250 mL):</b> about
- Sodium 438 mg
- Protein 28 g
- Calories 306.0
- Total fat 18 g
- Cholesterol 72 mg
- Saturated fat 6 g
- Total carbohydrate 7 g
- Iron 24.0
- Folate 9.0
- Calcium 3.0
- Vitamin A 3.0
- Vitamin C 15.0