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All-Day/Feed-a-Crowd Spaghetti Sauce
Submitted by danmar7 on November 10, 2009 in Main Courses, Pasta
| Prep Time Cook Time |
Servings 16 | Difficulty Easy |
Ingredients
- 102 ounces, weight Crushed Tomatoes (a Large Can, Sam's Or Costco Size)
- 7 cans (14.5 Oz. Each) Italian-Flavored Diced Tomatoes
- 4-½ ounces, weight Canned Sliced Olives
- 20 ounces, weight Sliced Mushrooms, Or More To Taste
- 2 Tablespoons Chopped Fresh Parsley
- 2 cups Diced Onion
- ¼ cups Minced Garlic
- 3 whole Bay Leaves, Or More To Taste
- 4 pounds Browned Ground Beef
Preparation Instructions
Break out your biggest stock pot and put it on low heat.
Open the cans of tomatoes and empty them into the pot one by one. Give the pot a good stir.
Open the cans of olives, drain them and empty olives into the pot. Give it a good stir.
Prep the mushrooms, parsley, onion and garlic, the add them with the bay leaves and give another good stir.
Turn the heat up to medium and brown the ground beef in a separate large skillet, stirring the sauce while browning the meat until no longer pink.
Drain the beef in a large colander lined with paper towels. Drain thoroughly, at least 30 minutes—the longer, the better.
Turn the heat down on the sauce. When beef is drained, stir into sauce. Raise heat to simmer for about 20 minutes.
Spoon a bit of the sauce into a ramekin or small bowl and taste when cooled. Adjust seasonings to taste, simmer for about 10 more minutes, or if feeding a crowd, start pasta water and cook pasta according to directions.
If canning, or vacuum bagging, turn off heat, allow to cool and follow proper storing procedures.
