The following recipe for Large Batch Spaghetti Sauce is from SurvivalBlog reader Joe T.
This recipe is for making a large quantity of sauce to store in the freezer for future use. You will need one large 4 gallon kettle or two 2 gallon kettles.
- Italian sausage, 4 lb
- Hamburger, 4 lb
- 7, 24 oz Classico pasta sauce or 5 quarts homemade pasta sauce
- 4, 32 oz home-cooked stewed tomato
- 20 diced garlic cloves
- 4 tsp Oregano
- 4 tsp Cilantro
- 8 TBL diced Rosemary
- 4 TBL diced Thyme
- 4 TBL salt
- 4 diced onion
- 4 to 10 TBL sugar (to remove likely bitterness of sauce)
- Fry hamburger and sausage until done. Remove all grease by squeezing meat through a strainer, discarding the grease. Set meat to one side.
- In a separate large pot, add all of the above except sugar and meat. Cook on a low boil for two hours, stirring occasionally to prevent sticking. Allow ingredients to evaporate excess water so that the sauce thickens.
- Add meat to the sauce and cook on a low boil for another hour. If the final batch is too runny, cook until it thickens to a desired level.
- Taste for salt and bitterness. If necessary, add sugar to enhance the flavor.
Makes about 3 gallons of sauce. Fills about 12 quart Ziploc freezer bags.
Can be stored frozen for many months.
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