Jack's Big Batch Meat Sauce |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 22 |
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This is my adaptation of my father's recipe. It feeds an army. I usually make it before the holidays when I know I'll have guests. Ingredients:
2 7/8 lbs ground beef round |
3 cups onions, minced (about 5 onions) |
1 1/2 cups celery, minced (about 5 stalks) |
1/2 cup green pepper, minced |
1/2 cup parsley, minced |
3/4 cup carrot, minced (about one large) |
1/4 cup fresh parsley, packed and minced |
1/2 cup fresh basil, packed and minced |
1/2 cup fresh lemon basil, packed and minced |
3 tablespoons dried oregano |
2 teaspoons dried thyme |
6 garlic cloves, minced |
1 cup red wine |
2 (15 ounce) cans tomato sauce |
1 (14 1/2 ounce) can crushed tomatoes |
4 (14 1/2 ounce) cans diced tomatoes |
1 (4 ounce) can tomato paste |
2 teaspoons tabasco sauce |
3 tablespoons worcestershire sauce |
1 tablespoon sweet paprika |
5 bay leaves |
Directions:
1. In a large dutch oven, cook beef until no longer pink remove beef, drain fat, and then place the meat back in the pot.
2. While the beef is cooking, mince the vegetables and fresh herbs in a food processor.
3. Add the vegetable mixture to the beef along with the dried herbs, spices and wine.
4. Cook until vegetables are soft.
5. Add the tomato products, tabasco, worcestershire sauce, and bay leaves.
6. Cover and cook 1 - 1 1/2 hours over low heat, stirring occasionally.
7. Note: I use lemon basil because that's what's growing in my garden, you can substitute 1 tbs grated lemon zest. You can also substitute dried herbs for fresh ones, just decrease the amount by 1/3. This makes 22, 1 cup servings.
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