Jack's Big Batch Meat Sauce

"This is my adaptation of my father's recipe. It feeds an army. I usually make it before the holidays when I know I'll have guests."
 
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Ready In:
2hrs
Ingredients:
21
Serves:
22
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ingredients

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directions

  • In a large dutch oven, cook beef until no longer pink remove beef, drain fat, and then place the meat back in the pot.
  • While the beef is cooking, mince the vegetables and fresh herbs in a food processor.
  • Add the vegetable mixture to the beef along with the dried herbs, spices and wine.
  • Cook until vegetables are soft.
  • Add the tomato products, tabasco, worcestershire sauce, and bay leaves.
  • Cover and cook 1 - 1 1/2 hours over low heat, stirring occasionally.
  • Note: I use lemon basil because that's what's growing in my garden, you can substitute 1 tbs grated lemon zest. You can also substitute dried herbs for fresh ones, just decrease the amount by 1/3. This makes 22, 1 cup servings.

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RECIPE SUBMITTED BY

I am a native New Orleanian who is primarily French, Irish, English, and Spanish. I have a degree in Chemistry and work for the Federal Government. I am married to a college Chemistry professor and we have two cats. In my free time, I tutor math and science, paint, restore antiques, garden, and sew. Living in New Orleans has taught me a real appreciation for food. Since cooking is a real passion for me, I have probably a hundred cookbooks. The only thing I can say that I don't like about my life is that I have to watch my weight.
 
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