1

2 lb

ground beef, 20%
2 lb

sausage, pork
1 cup

onion (chopped)
4 tbsp

garlic (minced)

In a dutch oven, cook the meat, onions, and garlic over a medium heat until browned.

2

56 oz

tomatoes, crushed
12 oz

tomato paste
26 oz

tomato purée
1 cup

water
4 tbsp

sugar, granulated
1 tbsp

basil, dried
1 tsp

fennel seeds
2 tsp

Italian seasoning
2 tbsp

salt
½ tsp

pepper, black
4 tbsp

parsley, fresh (chopped)

Stir in the tomatoes, water, sugar, and spices. Cover and simmer for about 90 minutes, stirring occasionally.

3

Using newly-washed canning jars, jar up the sauce and leave out on the counter until it has cooled enough for all the lids to "pop" inward and seal the jar. Store refigerated until needed.

Italian Meat Sauce

1

2

3