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Need spaghetti sauce for a crowd, or for canning?
Several years ago we ran a small restaurant, the owner of the building (RIP) shared his know how with me for spaghetti sauce and some of the best chili ever (in my humble opinion!)
Several of the women over at the Canning Granny blog requested the recipe, so I thought I would share with you all!
Even if you don’t want to can it, it makes a large amount, and can be made ahead of serving time for large gatherings!
- 5 pounds ground beef
- 1 gallon stewed tomatoes
- 1 gallon tomato sauce
- 1 or 2 Tbsp Italian Seasoning
- 1 Tbsp oregano
- few bay leaves
- 3 bell peppers, chopped
- 6 onions, chopped
- 2 large cans (8 oz.) mushrooms (stems and pieces)
- 2 packages spaghetti sauce mix (to thicken)
- 4 Tbsp. minced garlic (or garlic powder)
- paprika (to color)
This is how he showed me to make the sauce. You will need a three gallon stock pot or something of similar size.
Chop peppers and onions. Add all ingredients except for the ground beef in a stock pot. (It doesn’t matter what order.)
Tear chunks of the ground beef about 3/4 inch to an inch in diameter and drop into the sauce.
Cook until the meat is thoroughly cooked.
Remove bay leaves.
I would love your opinions on canning this, because as I said, I have only prepared it for the restaurant.
I wonder about omitting the mushrooms, possibly using another thickener, with some tomato powder.
This at least will give you an idea of quantities and seasonings.
Would love to hear what you think!
Hope this helps!
Have a blessed day! ~ Evie