Letha's Pasta Sauce

By Letha_McWey

I made this sauce for all pasta's. It was a sure fire way to get my young children to eat their veggies. I have shared this recipe with many of my family members.

Ingredients

• 3 28 oz. Canned Crushed Tomatoes
• 3 15 oz. Canned Tomato Sauce
• 4 6 oz. Canned Tomato Paste
• 2 lbs. Ground Round
• 2 lbs. Hot Italian Sausage
• 1 Stick Pepperoni
• 1 lg Brown Onion
• 1 med. Green Pepper
• 2 lg. Carrots
• 2 lg Celery Stalks
• 1/2 lb Button Mushrooms
• 3 to 4 Garlic Cloves
• 1/2 c Fresh Basil
• 1/4 c Fresh Thyme
• 3 TBLS Fresh Oregano
• 3 TBLS Fresh Rosemary
• 3 TBLS Fresh Marjoram
• 3 TBLS Fresh Parsley
• 2 TBLS Fresh Savory
• You may substitute dry herbs. Decrease quantities by half.

Preparation

Step 1

In food processor mince bell peppers, carrots and celery together. Set aside. Slice mushrooms, dice onion, mince garlic and remove casing from sausage. In large pot pour ALL canned tomatoes, tomato sauce and tomato paste. Mince and add fresh herbs. In a large saute pan heat olive oil. Begin sauteing onions (until translucent), add mushrooms, and garlic saute until browned, finally add remaining veggies. Saute to desired doneness and combine with other ingredients in the large pot. In same large saute pan cook sausage. Add hamburger season with salt and pepper and fully cook. Drain off all grease and add to tomato sauce. Bring to a slow simmer and cook 30 minutes. Taste and add a pinch or two of sugar if sauce seems to acidic. Freezes very well for several months.