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Prep Time: 30 Minutes Cook Time: 2 Minutes |
Ready In: 32 Minutes Servings: 25 |
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From a cookbook I have, I adapt this with fresh ingredients and can it and put it up. Nothing like fresh sauce in December. Ingredients:
5 lbs ground beef, browned and drained |
1 1/2 large green bell peppers, diced |
1 large yellow onion, diced |
1 (16 ounce) can sliced mushrooms |
1 bunch green onion, diced |
7 stalks celery, diced |
1 1/2 teaspoons crushed garlic |
2 tablespoons extra virgin olive oil |
7 (10 ounce) cans diced tomatoes with green chilies |
2 1/4 teaspoons italian spices |
2 teaspoons onion powder |
1 1/2 teaspoons garlic powder |
1/2 teaspoon black pepper |
1 1/2 teaspoons salt |
30 ounces tomato paste |
16 cups water |
Directions:
1. Saute yellow/green onions, celery, garlic, mushrooms, and bell pepper in olive oil until vegetables begin to soften.
2. Add meat, water, tomatoes, and seasonings to vegetables. Bring to boil, then reduce to medium heat, stirring about every 20 minutes. Cook for 2 hours.
3. Begin to add tomato paste (15 oz at a time. Then wait 10 minutes to check consistency. 30 oz will make a semi thin sauce. You will need to add more tomato paste to thicken the sauce for lasagna).
4. Note: You can add more tomato paste for a thicker sauce.
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