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Pat's Spaghetti Sauce

×2 · Makes 22 cups

Original title was "Savory Meat Sauce" from an old cooking book

  • 4 onions, diced
  • 4 cloves garlic, minced
  • 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 (1.59 to 1.81 kg) ground beef

Add beef; brown over medium heat, breaking up meat with a fork as it cooks.

  • 4 28 fl oz (796 mL) cans whole tomatoes
  • 2 156mL cans tomato paste
  • 1 cup (240 g) water
  • 1 cup celery, chopped and loosely packed
  • 1⁄3 cup, 2 tsp fresh flat-leaf parsley, chopped and loosely packed
  • 1 Tbsp, 1⁄2 tsp (21 g) salt
  • 1 1⁄2 tsp (6 g) sugar
  • 2 tsp (1 g) dried basil
  • 1⁄2 tsp (1 g) black pepper
  • 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.

Cooked on / · Rating 1 2 3 4 5 · Made it

daveseats.com/recipes/pats-spaghetti-sauce/

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