Recipe#1110

Servings: YIELD: 6 3/4 Gallons
Portions:
Pan Size:
Temperature:

INGREDIENTS

2 1/4 qt. (3 lb) onions, dry, chopped
3/4 cup (36 cloves or 4 oz) garlic, dry, minced
3 cups (1 lb 8 oz) shortening
1 cup (8 oz) sugar, granulated (optional)
3/4 cup (8 oz) salt
1 tbsp. pepper, black
5 tbsp. (1 oz) oregano, ground
1 tbsp. thyme, ground
6 tbsp. (1 oz) basil, ground (optional)
6 bay leaves, whole
3 gal. (25 lb 8 oz or 4-No. 10 cn) tomatoes, canned, crushed
2 gal. (17 lb 7 oz or 9-No. 2 1/2 cn) tomato paste, canned
1 gal. or variable water

INSTRUCTIONS

Saute onions and garlic in shortening; saute 3 minutes. Add sugar, salt, pepper, oregano, thyme, basil, and bay leaves to meat mixture. Mix well. Add tomatoes, tomato paste, and water. Cook over low heat about 1 hour, stirring frequently, to prevent sauce from sticking. Add more water if sauce is too thick. Remove bay leaves before serving.