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

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

  1. 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.
  2. Roast 3 hours in oven-cool-freeze.
  3. This is the best!!
September 2012

This recipe is a personal recipe added by pattydoright and has not been tested or endorsed by MyRecipes.

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