Big-Batch Spaghetti Sauce
TOTAL TIME: Prep: 40 min. Cook: 2-1/2 hours
YIELD: 38 servings (1 cup each).
This hearty, old-fashioned spaghetti sauce will satisfy even the largest appetite. It may look like a lot of work, but it goes together fast and smells so good as it cooks.
- Margaret Malinowski
Queen Creek, Arizona
Ingredients
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8 bacon strips
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8 pounds ground beef
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4 large onions, chopped
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2 large green peppers, diced
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1 pound sliced fresh mushrooms
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1/2 cup olive oil
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16 garlic cloves, minced
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1/2 cup all-purpose flour
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6 cans (28 ounces each) diced tomatoes
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2 cans (12 ounces each) tomato paste
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2 cups water
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1 cup white wine vinegar
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6 tablespoons sugar
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3 tablespoons Worcestershire sauce
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2 tablespoons dried celery flakes
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2 tablespoons dried oregano
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2 tablespoons dried basil
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4 teaspoons salt
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2 teaspoons celery salt
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2 teaspoons cayenne pepper
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Hot cooked spaghetti
Directions
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1.
In a large stockpot, cook bacon over medium heat until crisp. Remove to paper towels to drain. Cook beef over medium heat in drippings until meat is no longer pink; drain. Remove beef and keep warm.
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2.
In the same pot, saute the onions, peppers and mushrooms in oil for 5 minutes or until onions are tender. Add garlic; cook 2 minutes longer.
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3.
Stir in flour until blended. Stir in the tomatoes, tomato paste, water, vinegar, sugar, Worcestershire sauce and seasonings. Crumble bacon; return bacon and beef to pan. Bring to a boil. Reduce heat; simmer, uncovered, for 2 hours, stirring occasionally. Serve with spaghetti.
Nutrition Facts
1 cup: 268 calories, 14g fat (5g saturated fat), 50mg cholesterol, 617mg sodium, 17g carbohydrate (10g sugars, 4g fiber), 20g protein.
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