Fresh Tomato Spaghetti Sauce

Browned beef or Italian sausage may be added to the cooked sauce. This freezes well. Freeze in 26 oz batches.

• Ready In: 3 hrs 15 mins
• Serves: 16
• Yields: 2 quarts

Ingredients

• 4  medium onions, chopped
• 1 1⁄4 teaspoons pepper
• 1  bell pepper, any color
• 1  tablespoon olive oil
• 4  garlic cloves, minced
• 16  cups tomatoes, fresh chopped
• 3  bay leaves
• 4  teaspoons salt
• 2  teaspoons dried oregano
• 1⁄4-1⁄2 teaspoon fennel seed
• 1⁄2 teaspoon dried basil
• 12  ounces tomato paste
• 1⁄4 cup brown sugar
• 1  tablespoon soy sauce
• 1  tablespoon Worcestershire sauce

Directions

1. In a large Dutch oven, sauté the onions and pepper in oil until onions are tender.
2. Add garlic, bell pepper, tomatoes, Worcestershire sauce, soy sauce, bay leaves salt, oregano , fennel seeds and basil.
3. Simmer for 2 hours, stirring occasionally.
4. Add tomato paste and cinnamon; simmer 1 hour longer.
5. Remove bay leaves and blend with a stick blender .
6. Serve over pasta.