My mom and her husband are serving a mission right now in London, England. I miss them, but thankfully for Skype, they don’t feel as far away as they are.
My mom’s a cool lady. She’s got mad skills in the kitchen. And when we were growing up she always made huge batches of spaghetti sauce. It’s yummy.
Sylvia’s Spaghetti Sauce
4 lb ground meat (beef, veal, pork, italian sausage – any combination)
2 green peppers
5 stalks of celery
Cook the meat and vegetables. Drain off the fat.
4 cans of 28 oz tomatoes (blended)
4 cans of 15 oz tomato paste
1/4 cup of vinegar
1/4 cup of brown sugar
a few dashes of tabasco
1/2 t chili powder
2 t garlic
4 bay leaves
1 T Italian spice
1 T salt
4 cups of water
Mix everything together in the biggest pot you have. Let cook on low for 4-5 hours with the lid off, stirring occasionally.
Usually I will freeze the sauce in small batches so I can pull out what I need to make a meal. I will also make lasagna at the same time and stick that in the freezer – super easy once the sauce is all done.