Carol Ebbighausen-Smith
C&C Herb Farm
Spokane, WA
Prep Time: 20–25 minutes
Cooking Time: 4¼–5¼ hours
Makes 16 servings
1 lb. hamburger
½ lb. plain spaghetti sauce (not Italian or sweet)
1 onion, chopped
one-fourth of a green pepper, chopped
4 Tbsp. olive oil
2 tsp. onion powder
1 tsp. celery powder
2 tsp. garlic powder
1½ tsp. black pepper
3 Tbsp. chopped fresh oregano (1 Tbsp. dried)
4½ tsp. chopped fresh thyme (1½ tsp. dried)
2 Tbsp. chopped fresh parsley (2 tsp. dried)
1 tsp. chopped fresh basil (¼ tsp. dried)
2 14½-oz. cans Italian stewed tomatoes
3 14½-oz. cans regular stewed tomatoes
4 15-oz. cans tomato sauce
6-oz. can tomato paste
6 bay leaves
1. In large pot, brown together hamburger, spaghetti sauce, onion, green pepper, olive oil, onion powder, celery powder, garlic powder, pepper, oregano, thyme, parsley, and basil.
2. Stir in stewed tomatoes, tomato sauce, tomato paste, and bay leaves. Bring to boil. Reduce heat to simmer, stirring occasionally. Cover and cook for 2 hours, stirring from time to time.
3. Remove lid. Let sauce continue to simmer 2–3 hours, continuing to stir occasionally. Remove bay leaves before serving.
Note: This sauce freezes well.
This sauce can be used in lasagna.
Make this sauce on a weekend when you’re working inside—or outside. Stir it whenever you come indoors!