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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 16 |
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This is my mother's spaghetti sauce, my favorite. You can change the meat as you lik it but here's how my husband and I make it. Ingredients:
1 (48 ounce) can tomato juice |
3 large spanish onions, very finely chopped in food processor |
6 garlic cloves |
4 stalks celery & leaves, finely chopped in food processor |
3 lbs ground meat (we use 2 pounds pork and 1 beek ) |
3 (284 ml) cans cream of tomato soup |
2 (7 ounce) cans tomato paste |
1 teaspoon baking soda |
1 teaspoon pepper |
1 teaspoon salt |
1 1/2 teaspoons cayenne pepper |
1 teaspoon sugar |
1/2 teaspoon dried red pepper |
1 pinch rosemary |
1 pinch oregano |
1 pinch italian spices |
1 pinch bay leaf powder |
2 tablespoons oil |
10 bay leaves |
2 tablespoons butter |
Directions:
1. Simmer onions and celery in the butter in a very large and thick pot.
2. In another pot, cook the meat in the oil.
3. Drain the meat extremely well.
4. Add all other ingredients and the meat to the large pot.
5. Simmer over low heat for 4 hours.
6. Stir every 15 to 20 minutes if possible.
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