Title: Large Spaghetti Sauce
Categories: Sauce Vegetable Blank
Yield: 24 Servings

1 1/2	tb	Olive oil (if you use meat
		This can be reduced to 1T
2	tb	Italian seasoning, dried
5	md	Onion, diced
3	tb	Garlic clove minced
4	tb	Parsley dried
112	oz	Italian canned tomatoes,
		Crushed or hand crushed
15	oz	Tomato Sauce, canned
12	oz	Tomato paste canned
8	oz	Mushrooms sliced,canned
2	md	Pepper green, diced
1	tb	Basil, dried
4	tb	Oregano, dried
1	c	Wine table, red

Heat a large 12 quart pot to medium high. Pour in olive oil. Start sauting the onions. After about a minute add the garlic and the Italian Seasoning. Continue to saute until onions are translucent.

Remove from heat and pour in the tomato sauce, paste, diced peppers, and mushrooms. Using your fingers or in a bowl crush the whole tomatoes well and add. Return to the heat and bring to a low boil then turn the heat to low. Stir well to blend. Add the cup of wine and simmer for up to six hours, stirring occasionally . You can cover or leave uncovered depending on how much liquid you like in the sauce.

Notes: Be sure to crush all dried spices in a mortor before adding to release flavors. I now use a large can of crushed tomatoes and smaller cans of diced tomatoes to make up the required tomatoes. If sauce has too much acidity for you can add a 1/4 cup of sugar or a large carrot (this can be grated and left in or cut into larger pieces and removed before serving. If you like meat in sauce use 1/2 lb ground hamburger or hot Italian Sauage( my choice) browned after you get the onions and garlic started. After meat is browned and onions translucent drain any excess grease before adding rest of ingredients with a turkey baster.

Sauce freezes well. If you let it cool to room temperature you can freeze it in 1 quart ziplock freeze bags. Do not over fill. Lay them flat in the freeze. A one quart bag is good for about a pound of pasta.

Source: An original HGR recipe

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