Prep 20 mins
Cook 0 mins
There is the recipe I use at the school I work at. It makes about 16 liters of sauce. I use it for spaghetti or even lasagna. It is a nice thick sauce that sticks to the ribs.
- 5 lbs hamburger
- 8 bell peppers, various colors, chopped
- 4 onions, chopped
- 8 carrots, peeled and chopped
- 8 celery ribs, chopped
- 1⁄4 cup minced garlic, I use jarred
- 2 -100 ounces spaghetti sauce
- 1 -100 ounce diced tomato, don't drain
- 1 -100 ounce tomato paste
- 100 ounces water
- 4 -6 bay leaves
- clubhouse italiano seasoning, to taste
- beef bouillon, to taste
- seasoning salt, to taste
- Cook hamburger with onions, carrots, celery, until hamburger is fully cooked, veggies don't have to be tender.
- Put into a colander and rinse with water to remove fat.
- Put meat mixture back into a pot and add the rest of the ingredients. I don't measure the to taste items. I just add and taste.
- Bring to a simmer, and simmer until veggies are tender.
- Note: The beef bouillon I use 4 heaping tablespoons. The Italiano I give a generous shaking, covering the whole top of the sauce once or twice. The seasoning salt is if it needs any extra seasoning.