- 6
Ingredients
- 4 pounds ground beef
- 1/4 cups olive oil
- 6 medium onions,finely chopped (about 3 cups)
- 1 cup finely chopped green pepper
- 8 cloves garlic,minced
- 4 cans (16 oz each) tomatoes
- 4 cans (15 oz each) tomatoe sauce
- SEASONINGS
- 3 tablespoons parsley flakes
- 2 tablespoons sugar
- 1 1/2 to 2 tablespoons salt
- 1 tablespoon oregano
- 1 tablespoon basil
- 1 teaspoon pepper
Preparation
Step 1
Cook and stir meat in large skillet or Dutch oven until meat is browned.Spoon off fat;set meat aside.Heat oil in 7 to 8 quart pan.Cook and stir onion,green pepper and garlic in oil until onion is tender.Stir in tomatoes,tomato sauce.Seasoning and the meat.Heat,
stirring occasionally until tomato-meat sauce boils.Reduce heat;stirring uncovered 4 hours.Divide spagetti sauce among four 1-quart freezer containers or three 6-cup freezer containers.Cool quickly.Cover,label and freeze.
**45 minutes before serving,remove 1 container container Italian Spaagetti Sauce from freezer;dip container into very hot water just to loosen.Place frozen block in 3-quart saucepan.Cover tightly;heat over medium heat,turing occasionally,20 to 30 minutes.Reduce heat;uncover and simmer 10 minutes.While sauce heats,prepare hot cooked spaghetti for 6 or 9 servings.Serve sauce on hot cooked spagheeti Parmesan cheese.