Meat Sauce for Spaghetti

By Tamipri

Ingredients

• Refrigerate up to 3 days, or freeze sauce in heavy-duty resealable bags up to 3 months. Thaw in refrigerator when ready to heat and serve.
• 5 lbs. ground chuck
• 6 medium onions, diced
• 5 large ribs celery, diced
• 2 (28 oz.) cans crushed tomatoes
• 1 (26 oz.) cans tomato sauce
• 2 (12 oz.) cans tomato paste
• 2 (12 oz.) bottles chili sauce
• 2 (12 oz.) cans sliced mushrooms, drained
• 4 c. water
• 3-4 Tb. sugar
• 2 tsp. salt
• 2 tsp. coarsely ground pepper
• 2 tsp. white vinegar

Preparation

Step 1

In an 8-qt. stockpot, cook meat, onions, and celery over medium heat 8-10 minutes, stirring until beef crumbles and is no longer pink; drain well and return to stockpot.

Add crushed tomatoes and remaining ingredients to stockpot; reduce heat to low, and cook, stirring often, 1 hour. Remove from heat, and cool.

Pour into hot sterilized jars. Store in refrigerator. (Or freeze in ziplocs up to 3 months.)