Italian Spaghetti Sauce

By lucy1955

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

Details

Servings 6

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.