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Our Spaghetti Sauce

3 lbs lean ground beef
1 lb Italian sausage, medium hot
3 medium onions, chopped
5 garlic cloves, crushed
2 stalks celery, chopped
1 green pepper, chopped
1 carrot, finely chopped
1 teaspoon salt
12 teaspoon pepper
1 (10 ounce) can tomato soup
1 (10 ounce) can consomme
2 (6 ounce) cans tomato paste
3 (28 ounce) cans tomatoes, cubed
1 (48 ounce) can tomato juice
2 (14 ounce) cans tomato sauce
2 tablespoons parsley, chopped
2 tablespoons basil, chopped
1 teaspoon oregano
2 teaspoons italian seasoning
12 teaspoon cayenne
12 teaspoon sage
2 bay leaves


Remove casing from sausage and mix with ground beef. In large saucepan, fry meat until brown. Add garlic, onions, green peppers, celery, carrot, salt and pepper and cook over Medium Low until vegetables are translucent. Pour in large roasting pan. Add remaining ingredients. Mix well. Bake, uncovered, 6 to 7 hours in a 300AF oven. Remove bay leaves and spoon off excess fat floating on sauce. Serve over pasta of choice with parmesan cheese. Cool surplus sauce, pour in containers, seal and freeze for later use. Makes 8 (4 cup/1L) containers approximately. Tips: If using dried herbs, reduce the amounts. A large roasting pan is ideal for making the sauce. Enjoy!

Source: www.food.com