| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dutch | Sauces | 1 | Servings |
INGREDIENTS
| 3 | lb | Ground beef or ground pork |
| 4 | md | Onions; chopped |
| 2 | Cloves garlic; minced | |
| 2 | cn | (28 oz.) tomatoes; cut up |
| 2 | cn | (15 oz.) tomato sauce |
| 1 | tb | Dried basil; crushed |
| 1 | tb | Dried oregano; crushed |
| 2 | ts | Salt |
| 1 | ts | Sugar |
| 1/4 | ts | Pepper |
| 2 | cn | (4 oz.) mushroom stems and pieces; optional |
INSTRUCTIONS
In 4 quart Dutch oven cook meat, onion, and garlic till meat is browned; drain off fat. Add undrained tomatoes, tomato sauce, basil, oregano, salt, sugar, and pepper. Bring to boiling; reduce heat and simmer, uncovered, for 30 minutes. Stir in undrained mushrooms, if desired. Simmer 15 minutes more or till desired consistency. Divide sauce into three 3- 3 1/2 cup portions. Cool. Seal each portion in moisture-vaporproof freezer container. Label; freeze. Makes 9 1/2 to 10 1/2 cups. Use frozen sauce within 6 months for Italian Style Spaghetti Sauce, Easy Family-Style Pizza, or Cheesy Lasagne with Spinach. Recipe by: Better Homes & Gardens Low Cost Cooking Posted to MC-Recipe Digest V1 #995 by L979 <[email protected]> on Jan 8, 1998
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