Very Tasty Spaghetti Sauce

Big Batch Spaghetti Sauce

¼ cup olive oil
6 onions, chopped
2 green peppers, chopped
2 cups chopped celery
8oz. Mushrooms
12 cloves garlic, chopped
2 lbs. Ground beef
7 lbs. Tomatoes, fresh or canned
26 oz. Tomato paste
48 oz. tomato juice
2 to 3T oregano
4t.basil
4 medium bay leaves
2t. salt
dash of pepper
chopped chilies to taste (opt)
2 to 3 T flour

Pour thin layer of oil into an 8 to 10qt. Pot; add the onions, peppers, celery an mushrooms. Using medium heat, sauté until tender. Add garlic and simmer a few moments more. Remove mixture to a bowl. Brown the meat in the pot. Add remaining ingredients except flour. Bring to a boil, reduce heat and simmer uncovered, 1 hour. Remove tomato cores and bay leaves if possible. Mix the flour with a cup of sauce, then stir in into the pot. Continue cooking a few minutes more to thicken the liquid. Freeze in meal-sized quantities for fast defrosting. Serves about 20 to 30.

*****Notes: I make this sauce up in double batches (you will need a very big pot like a canner to do this in) and I divide the sauce in meal size portions and freeze in ziplock bags

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