Tags
Italian Meat Sauce, Italian Recipes, Pasta Sauce Recipes, Stocking Up: How to Preserve the Foods You Grow Naturally
I am not sure from where I obtained this cookbook. It was copyrighted in 1977 and one of those great old cookbooks I hold on to.
Today my daughter is going to the beach with her friends so I have the house to myself. Since she is a vegetarian she does not always care for me making it smell like meat so I am taking advantage of her being out of the house for the day and making Italian Meat Sauce.
Here is the recipe for a large batch of Italian Meat Sauce.
- 4 pounds ground beef
- 1 pound ground pork or sausage meat
- 2 cups chopped onions
- 1 cup chopped green peppers
- 9 cups whole tomatoes and juice
- 2 2/3 cups tomato paste (4 6-oz cans)
- 1 tablespoon honey
- 2 tablespoons minced parsley
- 1 1/2 tablespoons salt
- 1 tablespoon oregano
- 1/2 teaspoon pepper
- 1/2 teaspoon ginger
- 1/2 teaspoon allspice
- 2 tablespoons vinegar
The Instructions: Brown meat; add onions and green peppers and cook slowly until tender. Add remaining ingredients and simmer several hours until thick. Skim off excess fat.
To can: Pour hot into hot jars, leaving 1-inch headspace. Adjust caps. Process pints 1 hour and 15 minutes, at 10 pounds pressure.
To freeze: Pour into containers. Allow to cool, label, date, and freeze. Serve over spaghetti, use in casseroles or as base for lasagna.
Yield: about 3 quarts