30
SPAGHETTI SAUCE WITH MEAT
30 lbs tomatoes
2
1
⁄
2
lbs ground beef or sausage
1 cup chopped onions
5 cloves garlic, minced
1 cup chopped celery or green pepper
1 lb fresh mushrooms, sliced (optional)
4
1
⁄
2
tsp salt
2 tbsp oregano
4 tbsp minced parsley
2 tsp black pepper
¼ cup brown sugar
Makes about 9 pints
To prepare tomatoes, follow directions for Spaghetti Sauce Without Meat, page 29. Saute beef or sausage
until brown. Add garlic, onion, celery or green pepper, and mushrooms, if desired. Cook until vegetables are
tender. Combine with tomato pulp in large saucepan. Add spices, salt, and sugar. Bring to a boil. Simmer,
uncovered, until thick enough for serving. At this time initial volume will have been reduced by nearly
one-half. Stir frequently to avoid burning. Fill jars, leaving 1-inch headspace. Adjust lids and process.
Process time for Spaghetti Sauce With Meat Weight Setting at Altitudes of
Style of Pack Jar Size Process Time 0-1,000 ft Above 1,000 ft
Pints 60 min 10 lb 15 lb
Quarts 70 min 10 lb 15 lb
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