Today's high temperature was: 61
Rainy in the a.m.
Bad storms rolled through--quite a bit of damage with 75 mph winds--all safe here.
Now--40 mph consistent winds with 50 mph gusts.
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This is how the spaghetti sauce recipe reads. I got it in 1978 from my dear little 4'11" Italian friend, Francine.
In large stock pot
Brown:
2 # ground beef
3 Hot Italian sausage
links--Johnsonville
(slit skin, peel off and make small meatballs out of
sausage.)
Add:
1 medium onion chopped
1 green pepper chopped
2 garlic buds, diced
Cook with meats until tender
Add:
2 quarts diced tomatoes
1 quart tomato sauce
48 oz. tomato juice
2 Tbls. Oregano
2 Tbls. Sweet basil
2 Tbls. Italian seasoning
2 Tbls. Garlic powder
¾ cup granulated sugar
(Can add 1 can mushrooms)
Cover and simmer for hours
and hours J stirring occasionally—about 5 hours
Uncover and simmer to
thicken.
Can be frozen in quart
freezer bags
Make about 6-7 quarts of sauce
Make about 6-7 quarts of sauce
Use for all Italian dishes
Makes a nice chunky sauce
that is out of this world!!!!!
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First: Put on your long, bib apron to keep red, staining, tomato stuff off your clothes.
Then get out your favorite stock pot. This is the one I bought last year just for this project (and making chili) because this Farber Ware will not stick and burn!!
First: Put on your long, bib apron to keep red, staining, tomato stuff off your clothes.
I sometimes start with a bit of olive oil, but usually there is enough grease from the ground beef .
The Johnsonville HOT Italian Sausage Links are not HOT--I make it into small meatballs and everyone loves coming across one while eating the sauce.
After I get everything all in the pot, I have a special "simmer" burner on the back right of the stove and that is where I let is simmer--for about five hours.
I uncover it and throw in 4 of these capsules, to break up the fat.
Let it simmer, uncovered to thicken--I don't know how long--you will know when it is ready.
Then, I put the pot in my sink to cool and so I won't make a mess when I transfer it over into the quart Zip Lock baggies.
Using my handy-dandy wide mouth funnel and ladle, I put the
sauce into the quart freezer bags--about 5 scoops full.
Put them in freezer. Later, I will take a gallon zip lock freezer bag, label it with their name, and put two quart bags into it. Even Pammie gets some this year :-)
If there is any small amount left over, I usually just use it and have spaghetti the next day for myself.
The nice part is, when it is re-warmed, it is even a bit thicker.
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Friday, I paid $40 to get this job done.
Then the bad storms were predicted, so I went out, moved the bags over to the east side of the drive and parked my car next to them to protect from the south-west gales. If the gales tip over my car, it will pin the bags nicely to the drive and they won't blow onto my neighbor's yard :-).
Man--it is roaring out there right now!!!