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Spaghetti Sauce
- 2 28-ounce cans tomato sauce
- 1 28-ounce can crushed tomatoes
- 1 28-ounce can tomato puree
- 2 6-ounce cans tomato paste
- 1 1/2 tablespoon dried basil
- 1 1/2 tablespoon dried oregano
- 1 pound ground pork
- 1 pound sausage
- 1 tablespoon fennel seed
- 2 cloves garlic, minced, divided
- 2 medium yellow onions, finely chopped
- 1 pound ground beef
- Salt and pepper to taste
- Add all tomato products, basil, and oregano to a large, heavy bottomed pot. Set to medium heat.
- Break up pork and sausage in a hot skillet. Add fennel, and garlic. Saute until browned. Drain extra fat and add to the large pot.
- Saute the remaining garlic, onions, and ground beef in the skillet until the meat is browned and the onions are translucent. Drain extra fat and add to the large pot.
- Stir the sauce well, cover and simmer on very low heat for 4-6 hours, stirring often. Season with salt and pepper to taste. Makes 1 gallon.
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