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Sandy’s Common Sense Spaghetti Meat Sauce
5 ½ – 6 pounds of fresh ground beef (I grind my own)
3 Tablespoons of olive oil
5 chopped onions
3 chopped bell pepper
3 Tablespoons Minced Garlic
3 – 15 ounce can diced tomatoes
3 – 15 ounces cans of tomato sauce
1 ½ Tablespoon Sea Salt
1 Tablespoon Cajun Seasoning
32 ounces Beef Broth (Can use water)
3 Tablespoons of Worcestershire Sauce
I usually grind 2 large roasts, 5 ½ - 6 pounds of ground beef. After the beef is ground I season it with the salt and the Perioux Cajun Seasoning and let this rest for a few minutes to let the seasoning marinate into the meat.
In a large stockpot I heat the olive oil and place the ground meat in the stockpot to brown it slowly as not to burn it.
While I brown the beef I place the onions and bell pepper in a cast iron skillet to cook also. When the onions are translucent I add them to the browned meat, stirring them well. I also add the Minced Garlic and stir it in well.
I add 32 ounces of beef broth (or water). I raise the burner heat to a medium to high and bring the mixture to a boil. While the heat is higher I add the diced tomatoes, the tomato sauce and the Worcestershire sauce and bring this to a boil. Once the mixture is at a boil I lower the heat to let the Spaghetti Sauce simmer.
Directions for Canning:
Ladle the Spaghetti Sauce into quart jars while hot. Place lid and ring on the jars and place into the Pressure Canner. When the Pressure Canner is full put the lid on the Pressure Canner and place the burner on high. Bring the pressure to 10-11 pounds and Pressure Can for 90 minutes.
How I use the Canned Spaghetti Sauce:
I prepare 8 ounces of Spaghetti in boiling water with pad of butter and a little salt to keep it separated and to season.
I boil the Spaghetti for about 9-10 minutes and the pour it into a colander and drain well. I place the cooked spaghetti in a medium sauce pan and pour 1 quart of the canned Spaghetti Sauce over it and bring it to a medium heat. Once the Spaghetti Sauce and Spaghetti are well blended Let it sit with a lid on the pot for about 15 minutes and it will be ready to eat.