Spaghetti Sauce

Submitted by:
It'll make you wanna slap your Italian mamma.

Serves: 125

Preparation time:
Cooking time:


6 pounds ground chuck
6 pounds sweet Italian sausage
3 quarts whole canned tomatoes
3 large cans crushed tomatoes
6 large cans original ro-tel
3 quarts bloody mary mix (Zing Zang is the best)
3 small cans sliced mushrooms
3 small cans mushroom stems and pieces
2 large cans sliced ripe olives
2 large cans diced ripe olives
3 cups medium diced onions
3 cups medium diced bell peppers
2 cups finely chopped celery
12 bay leaves
6 tablespoons ground oregano
4 tablespoons ground basil
2 tablespoons thyme
4 small cans tomato paste
3 tablespoons black pepper
2 tablespoons salt
24 cloves chopped roasted garlic (peel & roast in microwave in a small amount of butter)
2 teaspoons ground cumin
6 tablespoons paprika (Hungarian sweet is the best)


Brown the chuck and sausage over medium-high heat (you need to remove the casings and crumble if not using fresh) in a large stock pot or Dutch oven with ½ the salt and ½ the garlic. Drain the resulting grease. Add the onions, bell peppers, and celery; cook for just 2 or 3 minutes more (just wilt the veggies). Add the rest of the ingredients—saving the spices for last. Bring to a gentle simmer and reduce heat to medium-low. Open a bottle of good red wine and return to the kitchen and stir each time you refill your glass. Watch the news and check your emails. Sauce needs to simmer for 3-4 hours with an occasional stir and taste. You may need to adjust the salt and other spices a little according to your taste (different tomatoes will absorb different levels).
*** A side note—to kick the recipe up a notch, substitute one of the quarts of bloody mary mix with a bottle of good Chianti (I prefer Chechi or Bellagio).


Spotted a problem?
Did you submit this recipe?
Do you want to make a change?
Send a message via Facebook.