Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 3 pounds | Ground beef or ground pork |
| 4 mediums | Onions; chopped |
| 2 \N | Cloves garlic; minced |
| 2 cans | (28 oz.) tomatoes; cut up |
| 2 cans | (15 oz.) tomato sauce |
| 1 tablespoon | Dried basil; crushed |
| 1 tablespoon | Dried oregano; crushed |
| 2 teaspoons | Salt |
| 1 teaspoon | Sugar |
| ¼ teaspoon | Pepper |
| 2 cans | (4 oz.) mushroom stems and pieces; optional |
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- 3½ cup portions. Cool. Seal each portion in moisture-vaporproof freezer container. Label; freeze. Makes 9 ½ to 10 ½ 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@...> on Jan 8, 1998