Byerly's Revised Freezer Spaghetti Sauce
Great use for your garden produce and a wonderful roasted flavor!! One of my favorites!!!
Yield: 1 serving
Community Recipe from
Share Your Personal Recipes
You can now share your personal recipes with the MyRecipes Community by making a new or existing recipe "Public".
Go to My Recipe File
Ingredients
- 5 pound(s) lean ground beef brown/drain fat
- 1 1/4 cup(s) dried parsley
- 5 cup(s) chppd onion
- 2 1/2 tablespoon(s) chppd or minced fresh garlic
- 1/2 cup(s) worcestire sauce
- 4 can(s) 29 ounce can tomato sauce here can use fresh tomatoes
- 7 can(s) 12 0z can tomato paste
- 1 quart(s) V8 juice
- 4 teaspoon(s) pepper
- 2 tablespoon(s) oregano
- 4 tablespoon(s) vinegar
- 2/3 cup(s) brown sugar
- 2 teaspoon(s) chili powder
Preparation
- If using garden tomatoes-wash, core, cut in quarters and squeeze seeds and excess moisture out. Next blend or food process. Can replace any amount of tomato sauce you wish to.
- Roast 3 hours in oven-cool-freeze.
- This is the best!!
September 2012
This recipe is a personal recipe added by pattydoright and has not been tested or endorsed by MyRecipes.
Byerly's Revised Freezer Spaghetti Sauce Recipe at a Glance
- COURSE: Main Dishes
More Recipes for Main Dishes
-
Best Carrot Cake
Southern Living -
Classic Beef Pot Roast
Cooking Light -
Classic Baked Macaroni and Cheese
Southern Living
advertisement
Find out what we've got cooking...
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy