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Homemade Spaghetti Sauce

1/4 cup olive oil
1/2 cup onion, finely chopped
1 clove garlic, minced
2 tablespoons each dried parsley leaves and sugar
2 pounds ground chuck
1/2 pound ground sweet Italian sausage
4 pounds (2 quarts) chopped tomatoes, skinned and seeded
2 teaspoons each dried basil leaves, salt and pepper
4 teaspoons dried oregano

In a large pot (the recipe makes about 3 quarts, doubled it makes
about 6 quarts and you need "stirring room") saute the onions,
garlic and parsley in the oil for about 5 minutes, but do not brown.

Add the meat and brown. When browned, think about removing the
excess fat and oil. This is sacrilege to Italian cooks because
you're losing flavor, but it eases my conscience a little.

Add the tomatoes and seasonings and simmer until you have the
correct consistency, stirring every 15 to 30 minutes, depending on
whether your pot is non-stick. You will simmer for about 4 hours,
more or less, depending on how much water was in your tomatoes,
and how thick you want your sauce.


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