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