| This recipe is liked by 1 person(s). |
Meat Sauce for Spaghetti
Nb persons: 0
Yield: about 7 quarts sauce
Preparation time:
Total time:
Source: Spirit of Christmas Gifts from the Kitchen 2003
| Refrigerate up to 3 days, or freeze sauce in heavy-duty resealable bags up to 3 months. Thaw in refrigerator when ready to heat and serve. | |
| 5 lbs. | ground chuck |
| 6 medium | onions, diced |
| 5 large | ribs celery, diced |
| 2 (28 oz.) cans | crushed tomatoes |
| 1 (26 oz.) cans | tomato sauce |
| 2 (12 oz.) cans | tomato paste |
| 2 (12 oz.) bottles | chili sauce |
| 2 (12 oz.) cans | sliced mushrooms, drained |
| 4 c. | water |
| 3-4 Tb. | sugar |
| 2 tsp. | salt |
| 2 tsp. | coarsely ground pepper |
| 2 tsp. | white vinegar |
In an 8-qt. stockpot, cook meat, onions, and celery over medium heat 8-10 minutes, stirring until beef crumbles and is no longer pink; drain well and return to stockpot.
Add crushed tomatoes and remaining ingredients to stockpot; reduce heat to low, and cook, stirring often, 1 hour. Remove from heat, and cool.
Pour into hot sterilized jars. Store in refrigerator. (Or freeze in ziplocs up to 3 months.)
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