| 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 <L979@aol.com> on Jan 8, 1998
A Message from our Provider:
“If the church wants a better pastor, it only needs to pray for the one it has.”