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Prep Time: 15 Minutes Cook Time: 360 Minutes |
Ready In: 375 Minutes Servings: 28 |
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This spaghetti sauce freezes very well for later. I use standard quart-size ziplock bags, and stack them in the freezer. Ingredients:
1 1/2 lbs lean ground beef |
56 ounces diced tomatoes |
56 ounces tomato sauce |
48 ounces tomato paste |
8 bay leaves |
3 garlic cloves |
4 tablespoons basil |
2 tablespoons oregano |
4 tablespoons onion powder (or equivalent real onion) |
salt |
pepper |
Directions:
1. Brown beef in a skillet.
2. Put into a large stock pot with the tomato sauce, paste, and diced tomatoes.
3. Add most of the required amount of all the spices.
4. Let simmer on low, stirring enough to keep it from burning to the pan bottom, for an hour or so.
5. Taste a spoonful and add the rest of the spices to taste.
6. TIPS: When you add spices, mix well and simmer 1/2 hour before you taste and add more if necessary.
7. The thicker the metal of your stock pot, the less you have to stir.
8. Cover it to prevent splatters, but not airtight (I use a spoon to prop the edge of the lid to let vapor escape.).
9. The longer it simmers, the thicker it gets (yum).
10. The sauce is also very good without the beef.
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