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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 38 |
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This hearty, old-fashioned spaghetti sauce will satisfy even the largest appetite. It may look like a lot of work, but it goes together fast and smells so good as it cooks. - Margaret Malinowski Queen Creek, Arizona Ingredients:
8 bacon strips |
8 pounds ground beef |
4 large onions, chopped |
2 large green peppers, diced |
1 pound sliced fresh mushrooms |
1/2 cup olive oil |
16 garlic cloves, minced |
1/2 cup king arthur unbleached all-purpose flour |
6 cans (28 ounces each) diced tomatoes |
2 cans (12 ounces each) tomato paste |
2 cups water |
1 cup white wine vinegar |
6 tablespoons sugar |
3 tablespoons worcestershire sauce |
2 tablespoons dried celery flakes |
2 tablespoons dried oregano |
2 tablespoons dried basil |
4 teaspoons salt |
2 teaspoons celery salt |
2 teaspoons cayenne pepper |
hot cooked spaghetti |
Directions:
1. In a large stockpot, cook bacon over medium heat until crisp. Remove to paper towels to drain. Cook beef over medium heat in drippings until meat is no longer pink; drain. Remove beef and keep warm.
2. In the same pot, saute the onions, peppers and mushrooms in oil for 5 minutes or until onions are tender. Add garlic; cook 2 minutes longer.
3. Stir in flour until blended. Stir in the tomatoes, tomato paste, water, vinegar, sugar, Worcestershire sauce and seasonings. Crumble bacon; return bacon and beef to pan. Bring to a boil. Reduce heat; simmer, uncovered, for 2 hours, stirring occasionally. Serve with spaghetti. Yield: 38 servings (1 cup each).
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