Thomson’s Meaty Spaghetti Sauce

Servings

1 HUGE batch

Prep time

1

hour 
Cooking time

6

hours 
Total time

7

hours 

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 sugar

Directions

  • In a giant stock pot, add all the can contents, including all fluids.
  • Fry up half the meat (in 2 or more batches) in order to get some good consistency to the sauce.
  • Add cooked and the raw ground beef to the pot.
  • Add the onions, garlic, mushrooms and carrots to the pot.
  • Add all the herbs and sugar to the pot.
  • 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.