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Authentic Italian Meat Sauce




Source of Recipe


My recipe


Recipe Introduction


I received this recipe in 1964 from a very good Italian friend of mine, Gloria Jean, when I worked in Houston, Texas, as Manager of Secretarial Department. I have since embellished and added to the recipe; thus, making it my very own.



List of Ingredients




6 Small Cans Tomato Sauce (8 ounces each)
2 Tomato Sauce Cans Water
2 Cans Tomato Paste (6 ounces each)
2 Tomato Paste Cans Water
6 Pounds Lean Ground Beef (96/4 recommended)
4 Garlic Cloves, diced (or more)
2 Onions, diced
8 Oz. Fresh Mushrooms, sliced
2 Bay Leaves (last Hour of Cooking)
Salt and Pepper, to taste
Garlic Powder, to taste
1 Tablespoon Oregano
3 Tablespoons Cooking Oil


Recipe



Saute onions and garlic in cooking oil. Add ground beef and brown all together; season with garlic salt, pepper and salt.

Put beef mixture in a large pot with tomato sauce and paste. Season with garlic powder, pepper, salt and oregano. Add all the cans of water and the sliced mushrooms.

Simmer covered for 3-1/2 hours. Add bay leaves and simmer one more hour. Serve hot over cooked pasta.

NOTE: Remove bay leaves before serving.

This sauce freezes excellently. It makes approximately 7 quarts. I use wide-mouth Mason quart jars and freeze in these.