Khandi's Spaghetti Sauce
- Preparing Time: 45 minutes
- Total Time: 3 hours and 30 minutes
- Served Person: 36
- italian seasoning
- crushed red pepper flakes
- 1/2 pound bacon
- 4 lbs ground beef browned and drained
- 3 lbs ground italian sausage browned and drained
- 4 onions, chopped
- 6 cans mushrooms drained or 2 lbs fresh mushrooms, sauteed
- 7 (26 ounce) jars spaghetti sauce (approx. see note below)
- 3 (26 ounce) cans tomatoes diced
- 1 cup chopped bell pepper (i have them frozen)
- 1 (12 ounce) can tomato paste
- Carbohydrate 1.37605597222222 g
- Cholesterol 79.8298394444444 mg
- Fat 28.0343784722222 g
- Fiber 0.228440284106466 g
- Protein 16.7896587526667 g
- Saturated Fat 10.4994171054889 g
- Serving Size 1 1 cup (123g)
- Sodium 128.886738977778 mg
- Sugar 1.14761568811576 g
- Trans Fat 6.7369760208889 g
- Calories 330 calories
1) Brown beef, onions, peppers, sausage and Italian seasoning. 2) Drain well. 3) Put in stock pot, add mushrooms, sauce, tomatoes, tomato paste, and remaining seasoning, simmer for a long, long time. 4) Freeze in freezer bags (put 3, 4 or 5 cups sauce per bag). 5) ***I?vefound that Hunt?s works great. 6) It is cheaper than some of the others and it made the best sauce ever. 7) I used the roasted garlic variety mostly and one of the others but I can?t remember which one. 8) I think that any of them would give similar results. 9) I?ve also used plain tomato sauce and increased my seasoning ? but the Hunt?s turned out the tastiest. 10) ***You can substitute pan sausage for the Italian sausage and increase the Italian seasoning with little change in taste. 11) When I do this I usually use Jimmy Dean?s.
