Italian Spaghetti Sauce
|Tomato meat sauce||1 Tablespoon|
|Ground beef||4 Pound|
|Olive oil||1⁄4 Cup (4 tbs)|
|Onions||6 Medium, finely chopped (3 Cup 16 Tablespoon)|
|Chopped green pepper||1 Cup (16 tbs)|
|Garlic||8 Clove (40 gm), minced|
|Canned tomatoes||64 Ounce (Four 16 Ounce Can)|
|Canned tomato sauce||60 Ounce (Four 15 Ounce Can)|
|Parsley flakes||3 Tablespoon|
Cook and stir meat in large skillet or Dutch oven until meat is brown.
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, Seasonings and the meat.
Heat, stirring occasionally, until Tomato Meat Sauce.boils.
Reduce heat; simmer uncovered 4 hours.
(To serve immediately, see below.) Divide spaghetti sauce among four 1 quart freezer containers or three 6-cup freezer containers.
Cover, label and freeze. 45 minutes before serving, remove 1 container Italian Spaghetti 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 turning 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 spaghetti; pass Parmesan cheese.
To Serve Immediately: Serve on hot cooked spaghetti; pass Parmesan cheese.