Tuesday, 24 July 2012

Spaghetti Sauce with Meat

Adapted from the Blue Ball Book to use less meat and more tomatoes.  This is a double batch, about 9-10 quarts, depending on how much you simmer it down.

5lbs ground meat
4C chopped onions
2C chopped green peppers
25C chopped/crushed tomatoes
24oz tomato paste
1/4C brown sugar
1/4C dried parsley
3 tablespoons salt
2 tablespoons oregano
1 teaspoon ground black pepper
1 teaspoon ground ginger
1/2 teaspoon allspice
1/4C apple cider vinegar

  1. Brown ground beef in a 3 gal. pot.  Drain.  add onions and peppers and sautee until tender.
  2. Add remaining ingredients and simmer until desired thickness (about an hour and mine was thick enough to stand up my wooden spoon)
  3. Ladle into hot jars, leaving 1" head space.
  4. Process in a pressure canner at 10lbs - Pints, 1 hour.  Quarts, 1 hour fifteen minutes

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