|Olive oil||1 Teaspoon|
|Onions||2 Medium, minced / diced|
|Ground beef||2 Pound (Preferably Once Through Grinder)|
|Green pepper||1 Medium, minced / diced|
|Diced celery||2 Cup (32 tbs)|
|Minced parsley||2 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Tomato paste||6 Ounce (1 Can / 1 1/4 Cups)|
|Tomato sauce||16 Ounce (2 Cans, 8 Ounce Each)|
|Italian herbs paste||2 Teaspoon|
|Chili powder||2 Teaspoon (Gebhardt'S)|
|Worcestershire sauce||1 Tablespoon|
|Brown sugar||2 1⁄4 Teaspoon (Heaping)|
|Powdered allspice||1⁄2 Teaspoon (Leveled)|
Saute onions in 6 qt.
Dutch oven in small amount of olive oil or preferred shortening until onions are soft but not brown.
Add meat, stir to break up meat and cook until redness disappears.
Mix in ground herbs and chili powder, salt and black pepper.
Add tomato paste, tomato sauce and water.
Add celery, green pepper, garlic, parsley.
Add Worcestershire sauce, Tabasco, sugar and allspice.
Mix thoroughly and simmer.
Cook at least 2 hours stirring occasionally.
Excess oil and grease may be skimmed off after cooking.
Makes approximately 3 pints plus.
This is a basic recipe and may be used in many ways.
It will keep indefinitely in the freezer.
Calories 574 Calories from Fat 374
% Daily Value*
Total Fat 42 g64.1%
Saturated Fat 15 g74.8%
Trans Fat 0 g
Cholesterol 106.7 mg35.6%
Sodium 551.1 mg23%
Total Carbohydrates 25 g8.4%
Dietary Fiber 5.4 g21.6%
Sugars 14 g
Protein 29 g58.6%
Vitamin A 41.1% Vitamin C 85.6%
Calcium 7.5% Iron 21.2%
*Based on a 2000 Calorie diet