Recipe Archives->Preserving->Meat Sauce 01

Meat Sauce (for spaghetti, lasagna or casseroles)

5 lbs ground beef
2 cups chopped onions (2 medium)
1 cup chopped green peppers (2 medium)
9 cups cooked or canned tomatoes and juice
2 2/3 cups tomato paste (abt 24 oz)
2 tablespoons brown sugar
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

Brown beef: add onions and green peppers and cook slowly until
tender.  Add remaining ingredients and simmer until thick enough
for serving.  If the meat is fat, skim off excess fat before canning.
Pour hot into hot jars, leaving 1-inch head space.  Adjust caps.
Process pints 1 hour, quarts 1 hour and 15 minutes at 10 pounds
pressure. Yield: about 3 quarts.

Printable version: meat-sauce01.txt.