4 lbs. ground beef

4 lbs. ground pork

10 celery ribs, small chopped

10 garlic cloves, minced

6 cans (28 oz. each) low sodium diced tomatoes, undrained

4 cans (6 oz. each) tomato paste

1/2 c. minced fresh parsley

2 Tbsp. Salt

4 tsp. dried oregano

4 tsp. dried basil

2 tsp. black pepper

1 tsp. crushed red pepper

Cook ground beef and pork in a large stock pot with onions, celery, and garlic until meat is cooked, and vegetables are tender.  Drain, and then add the rest of the ingredients.  Bring to a boil, reduce heat, and simmer, uncovered, for 1 1/2 – 2 hours, stirring occasionally.  Let it cool down.  You can speed up the process by putting in large containers.  Once cooled you can transfer to freezer bags or containers, about 4 cups in each. Freeze for up to three months.

Yields: 30 cups