Brittany’s Recipes – Spaghetti Sauce

Spaghetti Sauce
Yield: 4 Gallons


3 Quarts Onion
2 Quarts Celery
2 Cup Olive Oil
2 Tablespoons Minced Garlic
¼ cup Oregano
2 Tablespoons Basil leaf
2 Table Spoons Marjoram Leaf
1 Tablespoon Rosemary Leaf
1 Tablespoon Ground Fennel Seed
6 ½ quarts Diced Tomato
6 ½ quarts Tomato Puree
1 ½ quarts Tomato Paste
1 gal Beef Stock
6 whole Bay Leaves
3 Tablespoons Salt
2 tablespoons Pepper
1 ½ cup Brown Sugar
¼ cup Parsley
3 cups Parmesan Cheese

  • Finely dice and sauté onions and celery in olive oil
  • add in and sauté lightly garlic, oregano, basil, marjoram, rosemary, and fennel seed
  • blend in and bring to a boil diced tomato, tomato puree, tomato paste, beef stalk, bay leaves, salt, pepper, brown sugar and parsley.
  • Reduce and simmer for 2 – 3 hours stirring occasionally
  • remove bay leaves
  • blend in parmesan cheese

*Recipe from unknown source. Found in my Sister’s kitchen.


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