Sue's Spaghetti Sauce By Creamettes

Total Time: 5 hrs 30 mins Preparation Time: 30 mins Cook Time: 5 hrs

Ingredients

• Servings: 24
• 1 1/2 lbs ground beef
• 1 1/2 lbs bulk sausage
• 6 ounces pepperoni (diced)
• 2 large onions (chopped)
• 1 medium green pepper (chopped)
• 3 garlic cloves (minced)
• 84 ounces tomatoes, canned (cut up, undrained)
• 18 ounces tomato paste
• 16 ounces tomato sauce
• 1 cup water
• 8 ounces fresh mushrooms (sliced)
• 1 cup pimento-stuffed green olives, sliced
• 1 cup pitted ripe olives (sliced)
• 3 medium carrots (finely chopped)
• 2 teaspoons italian seasoning
• 2 teaspoons oregano
• 4 bay leaves
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 1/2 teaspoon ground cinnamon (optional)

Recipe

• 1 in large dutch oven or stockpot, combine ground beef, sausage, pepperoni, onions, green pepper and garlic. cook until sausage is no longer pink; drain. stir in remaining ingredients. bring to boil. reduce heat. simmer, uncovered, until desired consistency, 4 to 8 hours, stirring occasionally. sauce may be prepared in advance and refrigerated for 1 to 2 days.
• 2 about 4 quarts sauce (18 to 24 servings).
• 3 prepare 1 pound batches of spaghetti according to directions; drain. add olive oil; toss to coat. serve meat sauce over hot spaghetti. garnish as desired. serve with parmesan cheese.
• 4 - - - - - - - - - - - - - - - - - -
• 5 notes : sauce may be frozen in serving size batches until ready to reheat.
• 6 creamettes also says if you have cooked too much pasta, it can be refrigerated up to 3 days in a covered container. reheat in a microwave or drop pasta in boiling water until hot -- about one minute. stir gently to separate. . .
• 7 or freeze. place cooled, oiled pasta in a plastic freeze bag, seal, and freeze for up to 3 weeks. to reheat, remove pasta from bag and add to boiling water; stir gently to separate. return to boil. reheat until hot -- about 2 minutes.