Spaghetti Sauce

I made this up so that I could get a consistent product across many meals. It is a huge batch - 1 day cooking style - frozen for future use.

• Ready In: 3 hrs
• Serves: 84

Ingredients

• 4  huge  white onions, chopped
• 6  cups  chopped green peppers
• 2  heads garlic, chopped
• 1⁄4 cup olive oil
• 1⁄4 cup ground black pepper
• 1⁄4 cup kosher salt
• 1⁄2 cup  italian seasoning
• 6 (45 ounce) jars  of ragu traditional  spaghetti sauce (retain jars and obtain 2 other quart size jars)
• 6  lbs ground beef

Directions

1. Brown ground beef and drain very well.
2. Set aside.
3. Heat olive oil in same pan.
4. Add onions and green peppers and saute on medium heat until crisp tender.
5. Pour spaghetti sauce into 12-16 qt stock pot.
6. Add beef, onions, peppers, garlic, salt, pepper, and Italian seasoning.
7. Stir well.
8. Cook over medium heat, stirring occasionally until heated through.
9. Decant into reserved jars.
10. Allow 1" head room, place in freezer.
11. Freeze until firm and screw on jar tops.
12. Recipe will fill all 6 sauce jars, 2 extra quart canning jars and still have enough for dinner that night!