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
  1. Add all tomato products, basil, and oregano to a large, heavy bottomed pot. Set to medium heat.
  2. 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.
  3. 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.
  4. 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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