Everyone has a family spaghetti sauce recipe, and each generation modifies it slightly. This recipe is easy, as you can use any kind of meat (or TVP or omit altogether) and any combination of veggies (Hate onions or have to use up leftovers?)
Here's my take on my Mother's Sauce - a giant, slow simmer, fill your freezer recipe.
4 cans Crushed Tomatoes
4 cans Diced Tomatoes
2+ lbs Ground Beef, (or Ground Pork or a combination of the two)
2+ Onions, Diced
1 lbs Mushrooms, Sliced
3+ Sweet Peppers, Chopped (Green, Red, Yellow, etc...)
4+ Ribs Celery, Sliced
1/4+ cup Italian Seasoning
4+ Cloves Garlic, Minced
Salt & Pepper
3 Tbsp Sugar
Brown the ground beef in a large stock pot. Drain fat.
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| My helper is very meticulous on the method. |
Add veggies to ground meat.
Add spices to the pot.
Add cans of tomatoes to the pot. Then sprinkle the sugar on top. Stir well. (The sugar reduces the tomato's acidity)
Combine well and let simmer at least 4 hours, but no more than 6. Stir occasionally and taste test the seasoning - adjust accordingly to your tastes.
Serve hot.
Let leftovers cool and portion into dinner sized servings to freezer. (We use Ziploc Medium Freezer bags)