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1. In 4- to 5-quart Dutch oven cook beef, onions, carrots, celery, and garlic over medium heat for 10 minutes or until browned. Drain fat.
2. Stir in tomatoes, tomato paste, beer, Italian seasoning, sugar, 1/2 salt, and red pepper. Bring to boiling over medium-high heat; reduce heat. Simmer, covered, 30 minutes. Stir in fresh basil and cook, uncovered, 5 minutes more, stirring often. Season to taste with salt and pepper.
3. Divide sauce into 1-cup or 2-cup portions in airtight freezer containers. Let cool 30 minutes before covering. Freeze up to 6 months. Thaw and use to make Smoky Calzones, or other tomato sauce recipes. Makes about 10 cups.