Spaghetti Sauce

Spaghetti Sauce

  • Preparation 1 h 30 min
  • Cooking 3 h
  • Other 1 h 10 min
  • Servings 1
  • Makes ten 4-cup (1 litre) jars (6 servings per jar)
  • Freezes Yes

You’d never know there are over 10 cups of veggies hiding in this recipe. Finely chopped in the food processor, the vegetables are mixed with sausage meat and fresh tomatoes (or canned, depending on the season). This is our ideal ratio of ingredients, but feel free to play around with the veggies you have on hand.

Featured in RICARDO Magazine BACK TO SCHOOL 2015 (p. 90)
  • Nut-free
  • Lactose-free
  • Dairy-free
  • Egg-free

Categories

Ingredients

    • 4 ½ lb (2 kg) lean ground pork
    • ½ cup (125 ml) white wine
    • 4 tsp crushed red pepper flakes
    • 2 tsp crushed fennel seeds
    • salt
    • 12 cloves garlic, chopped
    • 6 tbsp (90 ml) olive oil
    • 6 stalks celery, cut into pieces
    • 4 onions, quartered
    • 4 carrots, cut into pieces
    • 4 coloured bell peppers, seeded and cut into large pieces
    • 3 zucchini, cut into pieces
    • ½ lb (225 g) white mushrooms
    • 1 can (5.5 oz/156 ml) tomato paste
    • 11 lb (5 kg) fresh plum tomatoes, blanched, peeled and diced
    • 14 cups (3.5 litres) tomato juice
    • 1 tbsp dried oregano
    • 3 bay leaves
    • 1 ½ cups (90 g) panko or regular bread crumbs
    • Pepper

Preparation

  • Processing in a Pressure Canner

Note from Ricardo

If you’re not planning on canning this sauce, continue cooking for 1 hour.

Personal Note