mild italian sausage
instant minced garlic
sweet basil leaves
tomato paste (12 ounces)
tomato puree, 29 ounces
Peel and crumble the sausage.
In a large kettle or dutch oven, brown the Italian sausage, ground beef, salt, pepper and minced garlic.
Put onion and carrot in blender.
Cover with water and finely chop.
Drain off water and add onion and carrot to meat in the kettle.
Continue cooking with meat mixture.
Stir in basil, chili powder, thyme, cauliflower and broccoli.
Add tomato puree, tomato paste and 8 cups water.
Cover and simmer 8 hours.
Put into eight or nine 1 pint containers.
Seal and label containers Italian Meat Sauce Mix.
Freeze and use within 6 months.
Makes between 8 and 9 pints of mix.