my own meat sauce for pastas
(1 rating)
Love homemade spaghetti sauce, I used to make about 20-30 qt. each year & can it...but that's a lot of work & I decided to make one with a little help from store-bought ingredients and freeze instead of canning. This is what I've finally come up with that is close to what I used to make from scratch, but it's 'semi-homemade'! This recipe will yield about 10-12 qts. The longer it cooks, the thicker it gets and it tastes fabulous! Going to use this next weekend for rigatoni I'm making for a party. Then will use some to make my lasagna and still have lots to use for spaghetti, etc. Family loves it, said it's better than store-bought sauce...well of course!!
(1 rating)
yield
10 -12 quarts
prep time
30 Min
cook time
6 Hr
Ingredients For my own meat sauce for pastas
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4 Tbspolive oil, extra virgin
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2 lgonions,
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coarsely chopped
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4green bell peppers,
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coarsely chopped
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2red bell peppers,
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coarsely chopped
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2yellow bell peppers,
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coarsely chopped
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4stalks celery
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coarsely chopped
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3 tspcelery leaves
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coarsely chopped
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1-1/2 tspitalian seasoning
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1-1/2 tspcumin
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2 tspmrs. dash original seasoning
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4 tspitalian seasoning
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1-1/2 tspdried basil
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1-1/2 tspdried oregano
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1-1/2 tspdried parsley flakes
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3 lbground chuck (85/15)
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2 lbsausage (plain or sweet italian)
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4 canhunts meat flavored spaghetti sauce
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2 cancrushed tomatoes (28 oz. each)
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2 candiced tomatoes in juice (28 oz. each)
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2-3bay leaves, dried
How To Make my own meat sauce for pastas
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1Put oil in a 16 qt. stainless steel stockpot over low heat. Add onions, peppers and celery. Cover and cook on medium-low heat until tender; stir occasionally.
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2Crumble in beef and sausage; cook, covered, until meats are cooked. Add seasonings. There will be a good amount of liquid in the pan, so continue cooking over medium heat, uncovered, until all liquid evaporates, stir occasionally to break up meat; I used my immersion blender to gently break up meat until it mixture is very fine.
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3Add canned spaghetti sauce, diced tomatoes and crushed tomatoes; stir well to blend. Cover and bring to a good simmer.
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4Remove lid & continue cooking over low to medium heat, stirring often. Let simmer for about 6-6 1/2 hours, until desired thickness.
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5When done, you can put in containers and freeze. Leave a couple inches of headspace in containers to allow for expansion.
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6This makes about 10-12 quarts of sauce. Use on spaghetti, rigatoni or in lasagna.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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