In an 8-quart stock pan, sauté chopped onions and
carrots in olive oil until limp but not brown. Stir in
minced parsley and let it go a bit.

Transfer all to a big bowl and set aside. Brown
ground beef in the pot in 1 1/2 -pound batches,
transferring to the bowl of vegetables. Add tomato
purée, tomato sauce, and chicken stock to the pot
and stir to loosen the good stuff stuck to the
bottom.

Return everything to the pot and simmer,
uncovered, about 30 minutes. Season to taste with
salt and pepper. Cool to room temperature, then
package in 2- or 3-cup freezer containers. Date,
label, and freeze.