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Meat Sauce for Spaghetti

Yield about 7 quarts


  • 5 pounds ground chuck
  • 6 medium onions, diced
  • 5 large celery ribs, diced
  • 2 (28-ounce) cans crushed tomatoes
  • 2 (26-ounce) cans tomato sauce
  • 2 (12-ounce) cans tomato paste
  • 2 (12-ounce) bottles chili sauce
  • 2 (12-ounce) cans sliced mushrooms, drained
  • 4 cups water
  • 3 to 4 tablespoons sugar
  • 2 teaspoons salt
  • 2 teaspoons coarsely ground pepper
  • 2 teaspoons white vinegar

How to Make It

  1. 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.

  2. 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).