Homemade spaghetti sauce from my little Italian friend.

FRANCINE’S ITALIAN SPAGHETTI SAUCE

(Frankie Jacobs-1978)

In large stock pot

Brown:

2 # ground Round beef

3 Hot Italian sausage links--Johnsonville

          (slit skin, peel off and make small meatballs out of sausage.)

Cook ground beef in large skillet.  Drain well and put in stock pot

Cook sausage meat balls in skillet.  Drain well and put in stock pot

Add:

1 onion diced

1 green pepper diced

2 garlic buds, diced

Use real garlic and chop veggies in food grinder to save on hand dicing

Add: 

4 regular size cans of  diced tomatoes (14.8 oz)

1 large can tomato sauce=28. oz

1 quart tomato juice=32 oz

2 Tbls. Oregano

2 Tbls. Sweet basil

2 Tbls. Italian seasoning

2 Tbls. Garlic powder

1/2 cup granulated sugar

1 packet dry Spaghetti Sauce mix

Mix it all together well.

Cover and simmer for hours and hours J stirring occasionally—about 5-6 hours

Put in refrigerator over-night to meld.

Next day, uncover and simmer to thicken.

Can be frozen in quart freezer bags

Use for all Italian dishes

Makes a nice thick chunky sauce that is out of this world!!!!!