A versatile meat sauce that can be used for spaghetti, pizza, lasagna, sloppy joes, and casseroles calling for a meat sauce! Adjust the seasonings to your own taste. Based on a recipe in the Ball Blue Book.
Servings: 10 pints or 5 quartsPrep Time: 45 minutes Cook Time: 1 hour PC (pints)
5 pounds ground beef
2 cups chopped onion
1 cup chopped peppers (hot or mild)
3 quarts canned tomatoes
4 6-ounce cans tomato paste
3 tablespoons vinegar
3 tablespoons salt (adjust to taste)
2 tablespoons brown sugar
2 tablespoons minced parsley
2 tablespoons garlic powder
2 tablespoons crushed red peppers or cayenne pepper
1 tablespoon oregano
2 teaspoons pepper
1 teaspoon ginger
1 teaspoon allspice
Brown beef in a large pot. Drain fat. Add onion and peppers and cook slowly until tender. Add remaining ingredients and simmer until thickened. If the sauce is too thick, you can add some water. (Adjust all the seasonings to taste.) Ladle hot sauce into hot jars, leaving 1-inch headspace. Process at 10 pounds pressure in a pressure canner: 1 hour for pints, 1 hour 15 minutes for quarts.
Makes plenty for dinner tonight plus a cannerload.
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