"The belly rules the mind."--Spanish Proverb

Ruth’s Spaghetti Sauce Recipe

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This recipe for Ruth’s Spaghetti Sauce, by , is from The Ridgecrest First Ward's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ruth May
Added: Saturday, February 16, 2008


6 Lb. Pork Sausage, browned
1/4 Cup Olive Oil
4 Cup Onions, chopped
12 Cloves Garlic, minced
3 Green Peppers, diced
2 Qt. Tomatoes
2 #10 Cans Tomato Sauce
1 (48oz.) Can Tomato Paste
1 (18-1/2oz.) Black Olives, sliced
7 (1-1/2oz) Pkg. Spaghetti Sauce Mix
2 Pkgs. Chili Seasoning
10 Cups Water
1/4 Cup Sugar
1 Tbsp. Oregano
3 Sm. Bay Leaves
1 Tbsp. Basil
2-1/2 Tbsp. Parsley
2 Tbsp. Salt
1 (16oz.) Can Mushrooms,sliced
(stems and pieces)

Brown sausage in large stock pot. Sauté next 4 ingredients together until tender. Add to stock pot with remaining ingredients bring to boil stirring frequently. Reduce heat and simmer 2 hours. Remove bay leaves. Seal in freezer ziplock bags and freeze. Makes 20 quarts.




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