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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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There is the recipe I use at the school I work at. It makes about 16 liters of sauce. I use it for spaghetti or even lasagna. It is a nice thick sauce that sticks to the ribs. Ingredients:
5 lbs hamburger |
8 bell peppers, various colors, chopped |
4 onions, chopped |
8 carrots, peeled and chopped |
8 celery ribs, chopped |
1/4 cup minced garlic, i use jarred |
2 -100 ounces spaghetti sauce |
1 -100 ounce diced tomato, don't drain |
1 -100 ounce tomato paste |
100 ounces water |
4 -6 bay leaves |
clubhouse italiano seasoning, to taste |
beef bouillon, to taste |
seasoning salt, to taste |
Directions:
1. Cook hamburger with onions, carrots, celery, until hamburger is fully cooked, veggies don't have to be tender.
2. Put into a colander and rinse with water to remove fat.
3. Put meat mixture back into a pot and add the rest of the ingredients. I don't measure the to taste items. I just add and taste.
4. Bring to a simmer, and simmer until veggies are tender.
5. Note: The beef bouillon I use 4 heaping tablespoons. The Italiano I give a generous shaking, covering the whole top of the sauce once or twice. The seasoning salt is if it needs any extra seasoning.
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