Meat Sauce

Loading...

suzanne-mcminn

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.

Difficulty: Easy

Servings: 10 pints or 5 quarts

Ingredients

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

Directions

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.

Categories: Budget, Canning, PC Beef, PC Meats, Preserving, Pressure Canning

 Print this Recipe
Review this Recipe
Link to this Recipe

Add to Recipe Box

Did you make this recipe? Share your photo here:

Max photo size is 512KB. The best size to upload is 500 x 375 pixels.

By uploading a photo, you attest that this photo belongs to you. If you are uploading a photo that does not belong to you, please provide documentation that you have permission to use the photo to FBRblog(at)yahoo.com or the photo will not be approved.