my own meat sauce for pastas
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!!
prep time
30 Min
cook time
6 Hr
method
---
yield
10-12 quarts
Ingredients
- 4 tablespoons olive oil, extra virgin
- 2 large onions,
- - coarsely chopped
- 4 - green bell peppers,
- - coarsely chopped
- 2 - red bell peppers,
- - coarsely chopped
- 2 - yellow bell peppers,
- - coarsely chopped
- 4 - stalks celery
- - coarsely chopped
- 3 teaspoons celery leaves
- - coarsely chopped
- 1-1/2 teaspoon italian seasoning
- 1-1/2 teaspoon cumin
- 2 teaspoons mrs. dash original seasoning
- 4 teaspoons italian seasoning
- 1-1/2 teaspoon dried basil
- 1-1/2 teaspoon dried oregano
- 1-1/2 teaspoon dried parsley flakes
- 3 pounds ground chuck (85/15)
- 2 pounds sausage (plain or sweet italian)
- 4 cans hunts meat flavored spaghetti sauce
- 2 cans crushed tomatoes (28 oz. each)
- 2 cans diced tomatoes in juice (28 oz. each)
- 2-3 - bay leaves, dried
How To Make my own meat sauce for pastas
-
Step 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.
-
Step 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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Step 3Add canned spaghetti sauce, diced tomatoes and crushed tomatoes; stir well to blend. Cover and bring to a good simmer.
-
Step 4Remove lid & continue cooking over low to medium heat, stirring often. Let simmer for about 6-6 1/2 hours, until desired thickness.
-
Step 5When done, you can put in containers and freeze. Leave a couple inches of headspace in containers to allow for expansion.
-
Step 6This makes about 10-12 quarts of sauce. Use on spaghetti, rigatoni or in lasagna.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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