Pat's Spaghetti Sauce (x2 scale)
Recipe by user david
Original title was "Savory Meat Sauce" from an old cooking book
Makes 22 cups
This was my grandma Pat's spaghetti sauce. She served it all the time went we were over there for dinner before sleeping over when we were kids.
- 4 4 onions, diced
- 4 cloves 4 cloves garlic, minced
- 1⁄3 cup, 2 tsp 1⁄3 cup, 2 tsp (81 g) extra-virgin olive oil
Saute onion and garlic in hot oil in a large pot over low heat for 5 minutes.
- 3.5 to 4 lbs 3.5 to 4 lbs (1.59 to 1.81 kg) ground beef
Add beef; brown over medium heat, breaking up meat with a fork as it cooks.
- 4 4 28 fl oz (796 mL) cans whole tomatoes
- 2 2 156mL cans tomato paste
- 1 cup 1 cup (240 g) water
- 1 cup 1 cup celery, chopped and loosely packed
- 1⁄3 cup, 2 tsp 1⁄3 cup, 2 tsp fresh flat-leaf parsley, chopped and loosely packed
- 1 Tbsp, 1⁄2 tsp 1 Tbsp, 1⁄2 tsp (21 g) salt
- 1 1⁄2 tsp 1 1⁄2 tsp (6 g) sugar
- 2 tsp 2 tsp (1 g) dried basil
- 1⁄2 tsp 1⁄2 tsp (1 g) black pepper
- 4 4 bay leaves
Stir in the remaining ingredients.
Bring mixture to boiling; reduce heat; simmer, stirring occasionally 3 hours, or until sauce is thick.
Remove bay leaves; skim; or chill, then skim off hardened fat.
Store, covered, in the refrigerator, or freeze in freezer containers. Serve with spaghetti.
Nutrition Information
| Nutrient | Per Serving | Total |
|---|---|---|
| Calories | 358 | 3940 |
| Protein | 25.3g | 278.2g |
| Fat | 28.0g | 308.0g |
| Saturated Fat | 9.9g | 108.6g |
| Carbohydrates | 0.1g | 0.7g |
| Fiber | 0.0g | 0.5g |
| Sugar | 0.0g | 0.0g |
| Sodium | 818mg | 9000mg |
| Cholesterol | 98mg | 1075mg |
Per serving values based on 11 servings at 2x scale.
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