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This recipe for SPAGHETTI SAUCE, by , is from OUR FAVORITE RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Saturday, October 4, 2008


6 lb. ground beef; lean, good grade
1 lb. Bob Evans hot sausage
6 onions, chopped
12 toes garlic, minced
1 T. salt
1 1/2 T. sugar
2 #10 cans spaghetti sauce
1 #10 can tomato paste
1 #10 empty sauce can filled with water
1/2 c. Parmesan cheese

chicken, whole fryer or breast and thighs
beef roast

Brown beef and sausage in a roaster. Stir occasionally to break up meat. In a large fry pan, saute onion and garlic in olive oil. Sprinkle salt, Parmesan and sugar over meat. Add onion and garlic. Mix all. Add # 10 cans of sauce, paste. If roaster is full, set aside the second #10 can of sauce. Cook roaster contents uncovered 4 - 5 hours. As sauce cooks down, slowly add from the reserved can. Hold an empty #10 can to add water later in the cooking. Sauce will splash during cooking - cover floor.

Add beef roast and fryer chicken to sauce. Taste after three hours. The taste will be "green" - too "tomatoey". Continue to cook for several more hours. Stir occasionally and watch meat for doneness. Remove meat when it appears to be cooked, and before it falls off the bone. Water can be added, as sauce reduction allows room in the roaster. Sauce is finished when thick and flavorful. Cool and prepare for freezer.

Options For Freezing: Freeze several cups of cooked chicken with sauce for chicken cacciatore. Shred beef and freeze with sauce for pasta dishes. Freeze meatless sauce for use in recipes calling for marinara.




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