Spaghetti sauce

4 lbs ground beef/pork/ veal mix
double concentrated tomato paste in tube
2 cans hunts tomato paste
2 cans diced tomatoes
2 large cans tomato sauce Hunts
2 cans ground tomatoes
1/2 head celery chopped
4 sweet peppers (red/yellow/orance)
4 onions chopped
6=8 cloves garlic
2 cups of chopped mushrooms
ground hot peppers
italian seasoning
2 large carrots chopped
olive oil

Saute onions, carrots and celery and garlic in olive oil until tender. Add beef mixture to brown. If there is too much meat to fit in the bottom of the stockpot at one time, brown it in batches. Add all vegetables left and all tomatoe mixes and herbs, and stir well.

This is a long cooking spaghetti sauce, and can be left to simmer all day over medium-low heat. Stir ever 20 minutes, making sure to scrape the sides and bottom of the pot each time. If you will be away from the pot, keep it covered. The liquid from the diced tomatoes will reduce as the sauce cooks, and the tomato base will take on a slightly rust brown colour. You don’t need to add sugar or salt during the cooking. Just be patient while it cooks!

Cool slightly when it reaches the desired consistency, and portion the sauce out as required for the recipes you plan to prepare.


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  1. […] Spaghetti sauce […]

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