Cook first 3 ingredients in an 8-quart stockpot over medium heat 8 to 10 minutes, stirring until beef crumbles and is no longer pink; drain well, and return to stockpot.
Add crushed tomatoes and remaining ingredients to stockpot; reduce heat to low, and cook, stirring often, 1 hour. Remove from heat, and cool. Pour into hot sterilized jars, and seal. Refrigerate up to 3 days, or freeze sauce in heavy-duty zip-top plastic bags up to 3 months (thaw in refrigerator).