The following recipe requires two large pots and fills about 20 two 2 lbs margarine containers, so plan accordingly or cut the recipe as needed.
Ingredients
Meat 4-5 lbs (2 kl): I use half and half lean ground beef and porc but all beef is fine.
Vegetables
Diced fine or coarse according to preference.
Celery 7 branches
Onions 6 medium
Bell Peppers 3 or 4 (green, red and/or yellow)
Jalapeño Peppers 2+ (optional depending on how spicy hot you like your sauce)
Canned Tomatoes
Tomatoes diced or stewed 1 x 28 oz
Tomato paste 3 x12 oz
Tomato sauce 1 x 28 oz
Tomato juice 2 or 3 x 28 oz (add as needed to preferred thickness)
Spices
Thyme 1 tsp
Allspice ½ tsp
Marjoram 1 tsp
Oregano 1 tsp
Rosemary 1 tsp
Cayenne Pepper 2 tsp
Red Pepper 2 tsp
Bay leaves 6 tsp
Chilli 1 tsp
Italian Seasoning 1 tsp
Garlic 2 or 3 cloves chopped or squashed
Dry Mustard 1 tsp
Cloves 1/4 tsp (optional)
Pepper 1 tsp
Salt 3 tsp (add to taste during cooking but be very careful)
Method
1. Dice all vegetables.
2. Mix spices in a bowl. (Separate in half if using two pots)
3. Oil bottom of cooking pot(s) with two tsp of olive or vegetable oil.
4. Add meat and brown. Stir often.
5. When the meat is brown strain the juice into a container and put it in the freezer for a few minutes. This will enable you to remove the fat. (This is optional but makes for a leaner sauce).
6. Set the meat aside for now.
7. Once the fat is removed put the juice back with the meat.
8. Cook onions and celery until transparent. Stir often.
9. Add the meat to the vegetables.
10. Add spices, tomato paste, tomato sauce, diced/stewed tomatoes. Mix well.
11. Add tomato juice (Can be adjusted for thickness). I put two 28 oz cans and then add more later if needed. if I find it is too thick. Remember that the sauce will thicken as it cooks especially in the last hour.
12. Cover (not tight but just to avoid splattering) and cook on low heat for 3 to 6 hours.
13. Remove the cover completely and reduce to very low heat in last hour to get the desired thickness.
14. Stir and taste often… Adjust to taste as needed.
15. Put in containers.
16. Serve and/or freeze.
Ingredients
Meat 4-5 lbs (2 kl): I use half and half lean ground beef and porc but all beef is fine.
Vegetables
Diced fine or coarse according to preference.
Celery 7 branches
Onions 6 medium
Bell Peppers 3 or 4 (green, red and/or yellow)
Jalapeño Peppers 2+ (optional depending on how spicy hot you like your sauce)
Canned Tomatoes
Tomatoes diced or stewed 1 x 28 oz
Tomato paste 3 x12 oz
Tomato sauce 1 x 28 oz
Tomato juice 2 or 3 x 28 oz (add as needed to preferred thickness)
Spices
Thyme 1 tsp
Allspice ½ tsp
Marjoram 1 tsp
Oregano 1 tsp
Rosemary 1 tsp
Cayenne Pepper 2 tsp
Red Pepper 2 tsp
Bay leaves 6 tsp
Chilli 1 tsp
Italian Seasoning 1 tsp
Garlic 2 or 3 cloves chopped or squashed
Dry Mustard 1 tsp
Cloves 1/4 tsp (optional)
Pepper 1 tsp
Salt 3 tsp (add to taste during cooking but be very careful)
Method
1. Dice all vegetables.
2. Mix spices in a bowl. (Separate in half if using two pots)
3. Oil bottom of cooking pot(s) with two tsp of olive or vegetable oil.
4. Add meat and brown. Stir often.
5. When the meat is brown strain the juice into a container and put it in the freezer for a few minutes. This will enable you to remove the fat. (This is optional but makes for a leaner sauce).
6. Set the meat aside for now.
7. Once the fat is removed put the juice back with the meat.
8. Cook onions and celery until transparent. Stir often.
9. Add the meat to the vegetables.
10. Add spices, tomato paste, tomato sauce, diced/stewed tomatoes. Mix well.
11. Add tomato juice (Can be adjusted for thickness). I put two 28 oz cans and then add more later if needed. if I find it is too thick. Remember that the sauce will thicken as it cooks especially in the last hour.
12. Cover (not tight but just to avoid splattering) and cook on low heat for 3 to 6 hours.
13. Remove the cover completely and reduce to very low heat in last hour to get the desired thickness.
14. Stir and taste often… Adjust to taste as needed.
15. Put in containers.
16. Serve and/or freeze.
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