This recipe makes a generous batch that can be frozen in smaller quantities for those last-minute meals. Grandma's recipe doesn't include the crushed tomatoes with basil, but I like the flavor it adds to the sauce. I use the organic tomato puree and crushed tomatoes, but any brand will work. Just make sure you are buying the larger sized cans.
prep time: 30 minutes
1 lb. lean ground beef
1/2 lb. Italian sausage
1 medium bunch celery (8-10 stalks)
1 medium white or yellow onion
3-4 cloves fresh garlic
3 T. olive oil
2 28-oz. cans tomato puree
1 28-oz, can crushed tomatoes with basil
1/2 c. chopped fresh parsley
1 T. ready-to-use chopped basil
Combine ground beef and Italian sausage in a large frying pan and brown. Drain off excess fat, set aside. Chop celery and onion into pieces that will fit into a food processor. Using the chopping blade for your food processor, combine celery, onion and garlic and process until ingredients are well-chopped and liquidy.
In a large stock pot, heat olive oil over medium heat. Add celery, onion and garlic mixture and cook until most of the liquid is evaporated, stirring frequently to prevent burning. Add browned ground beef and sausage to the celery mixture and combine. Make a well in the center of the pot. Add tomato puree and crushed tomatoes, stir. Add two cans of water (use the cans from the tomato puree so that you get all the puree from the can and don't waste any of it) to pot; stir. Bring sauce to a boil, stirring frequently.. After the sauce comes to a boil, reduce heat to low and continue to simmer for 4-5 hours.
Remove sauce from heat and stir in the parsley and basil. Allow sauce to cool before putting into freezer containers.
