Mushroom In Spaghetti Sauce
|Ground beef||1 Pound|
|Bulk italian sausage||3⁄4 Pound|
|Canned tomatoes||28 Ounce, cut up|
|Tomato juice||2 Cup (32 tbs)|
|Tomato sauce||15 Ounce (1 Can)|
|Chianti||1 1⁄2 Cup (24 tbs)|
|Chopped onion||1 Cup (16 tbs)|
|Chopped green pepper||3⁄4 Cup (12 tbs)|
|Worcestershire sauce||1 1⁄2 Teaspoon|
|Chili powder||1⁄2 Teaspoon|
|Garlic||2 Clove (10 gm), minced|
|Canned sliced mushrooms||6 Ounce (1 Can)|
|All purpose flour||3⁄4 Cup (12 tbs)|
In Dutch oven brown ground beef and sausage; drain well.
Stir in undrained tomatoes, 1 cup of the tomato juice, tomato sauce, chianti, onion, green pepper, sugar, Worcestershire, salt, chili powder, pepper, garlic, and bay leaves.
Bring to boiling; reduce heat.
Simmer, covered, 45 minutes, stirring occasionally.
Remove bay leaves.
Drain mushrooms, reserving liquid.
Blend flour with reserved mushroom liquid and remaining 1 cup tomato juice.
Stir into sauce along with mushrooms.
Cook and stir till thickened.
Pack into hot, clean pint jars; leave 1-inch headspace.
Process in pressure canner at 10 pounds pressure, 75 minutes, being sure to follow manufacturer's directions.
Refrigerate any sauce not processed and use within a few days.