Summary
| Yield | |
|---|---|
| Source | thomsonj |
| Prep time | 30 minutes |
| Cooking time | 30 minutes |
| Total time | 1 hour |
Ingredients
8 pound
extra lean ground beef 4 pound
fresh mushrooms, sliced 3 pound
yellow onions, chopped 2 pound
baby carrots, chopped fine 2
garlic bulbs, chopped (not minced) 8 can
diced tomatoes ((28 oz / 769 ml) ) 3 can
stewed tomatoes ((28 oz / 769 ml) ) 3 can
tomato paste ((12 oz / 369 ml) ) 2 can
tomato sauce ((24 oz / 680 ml) ) 4 can
tomato soup 1 cup
tomato ketchup 1⁄2 cup
Heinz chili sauce 3 tablespoon
hot sauce (I use Cholula) 5 tablespoon
dried oregano 3 tablespoon
dried basil 2 tablespoon
dried thyme 1 tablespoon
dried marjoram 2 teaspoon
dried sage 3 teaspoon
celery salt 2 teaspoon
dried red pepper flakes 6 tablespoon
white sugarInstructions
1. In a giant stock pot, add all the can contents, including all fluids.
2. Fry up half the meat (in 2 or more batches) in order to get some good consistency to the sauce.
3. Add cooked and the raw ground beef to the pot.
4. Add the onions, garlic, mushrooms and carrots to the pot.
5. Add all the herbs and sugar to the pot.
6. Simmer on "Low" all day, at least 6 - 8 hours.
Notes
* This sauce is always better the next day. Avoid serving on pasta on Day 1 if you can.
* That said, I have a baguette beside the stove that I tear pieces off and dunk in the sauce as I snack and sample all day long. :-)
* In previous batches I have added 4 green peppers and it was fine, I just don't much care for green peppers.
* I make this twice a year.
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