Title: Italian Meat Sauce Mix
Categories: Sauce Italian
Yield: 1 Servings
| 1 | lb | Mild Italian Sausage |
| 4 | ts | Salt |
| 1/2 | ts | Instant Minced Garlic |
| 1 | | Medium Carrot, Peeled |
| 2 | tb | Sweet Basil Leaves |
| 1/4 | ts | Thyme |
| 1 | pk | (10 oz) Frozen Broccoli |
| 1 | cn | (12 oz) Tomato Paste |
| 2 | lb | Lean Ground Beef |
| 1/4 | ts | Pepper |
| 1 | | Small onion, Peeled |
| | | Water |
| 1/4 | ts | Chili Powder |
| 1 | pk | (10 oz) Frozen Cauliflower |
| 1 | cn | (29 oz) Tomato Puree |
| 8 | c | Water |
Peel and crumble the sausage. In a large kettle or dutch oven, brown the
Italian sausage, ground beef, salt, pepper, and minced garlic. Drain. Put
onion and carrot in blender. Cover with water and finely chop. Drain off
water and add onion and carrot to meat in the kettle. Continue cooking
with meat mixture. Stir in basil, chili powder, thyme, cauliflower and
broccoli. Add tomato puree, tomato paste and 8 cups water. Bring to a
boil. Cover and simmer 8 hours. Skim off fat. Put into eight or nine 1
pint containers. Seal and label containers Italian Meat Sauce Mix. Freeze
and use within 6 months. Makes between 8 and 9 pints of mix.