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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 12 |
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For spaghetti, lasagna, or casseroles Cook up this large amount and you'll have lots left over to freeze. Ingredients:
5 lbs ground chuck |
2 cups onions |
1 green pepper |
9 cups canned tomatoes |
4 (6 ounce) cans tomato paste (2 2/3 cup) |
2 tablespoons brown sugar |
2 tablespoons parsley |
1 1/2 tablespoons salt |
1 tablespoon oregano |
1/2 teaspoon pepper |
1/2 teaspoon ginger |
1/2 teaspoon allspice |
2 tablespoons vinegar |
Directions:
1. chop the onions, green peppers, and parsley.
2. brown beef,onions,and green pepper. drain.
3. Including the juice from the canned tomatoes, add all of the ingredients.
4. bring to boil stirring so it won't stick.
5. turn down and simmer.
6. stirring occasionally until thick as you like it.
7. I have used blanched and peeled tomatoes in place of the canned ones.
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