Ground beef may keep humble company, but it's the kind of company that generations have invited home regularly for weeknight dinner ― sloppy Joes, spaghetti Bolognese. Trouble is, you almost always have to brown the meat before adding the other components of these satisfying dishes. If your midweek minutes are more precious than ever, here's a solution: Make a big batch of browned beef with onions and store it in the refrigerator or freezer. The mixture is ready at a moment's notice to pour into sauces, soups, and pilafs.
Cooked in advance, it's ready when you are
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