Our Spaghetti Sauce

This is the ideal pasta sauce to have ready in the freezer all year round. Our family favourite tested and true that I have been making for 40 years. Big-batch sauce handy as a base for pasta dishes.The picture I include is to show how I store my sauce in Vaccum sealed jars.

• Ready In: 6 hrs 30 mins
• Yields: 8 quarts

Ingredients

• 3  lbs lean ground beef
• 1  lb Italian sausage, medium hot
• 3  medium onions, chopped
• 5  garlic cloves, crushed
• 2  stalks celery, chopped
• 1  green pepper, chopped
• 1  carrot, finely chopped
• 1  teaspoon salt
• 1⁄2 teaspoon pepper
• 1 (10 ounce) can  tomato soup
• 1 (10 ounce) can  consomme
• 2 (6 ounce) cans tomato paste
• 3 (28 ounce) cans tomatoes, cubed
• 1 (48 ounce) can tomato juice
• 2 (14 ounce) cans tomato sauce
• 2  tablespoons parsley, chopped
• 2  tablespoons basil, chopped
• 1  teaspoon oregano
• 2  teaspoons  italian seasoning
• 1⁄2 teaspoon cayenne
• 1⁄2 teaspoon sage
• 2  bay leaves

Directions

1. Remove casing from sausage and mix with ground beef.
2. In large saucepan, fry meat until brown. Add garlic, onions, green peppers, celery, carrot, salt and pepper and cook over Medium Low until vegetables are translucent.
3. Pour in large roasting pan.
4. Add remaining ingredients. Mix well.
5. Bake, uncovered, 6 to 7 hours in a 300°F oven.
6. Remove bay leaves and spoon off excess fat floating on sauce.
7. Serve over pasta of choice with parmesan cheese.
8. Cool surplus sauce, pour in containers, seal and freeze for later use.
9. Makes 8 (4 cup/1L) containers approximately.
10. Tips: If using dried herbs, reduce the amounts.
11. A large roasting pan is ideal for making the sauce.
12. Enjoy!