Ingredients
- 2lbs lean ground beef, elk, or venison
- 6 15oz cans of organic tomato sauce
- 3 15oz cans of organic diced tomatoes
- 3 15oz cans of organic italian style stewed tomatoes
- 2tbsp dried oregano
- 2tbsp dried basil
- 1tbsp dried rosemary
- 1tbsp dried thyme
- 2tsp ground sage
- 2tsp celery salt
- 4tbsp sea salt
- 1tbsp fresh ground black pepper
Equipment
- 8 quart or bigger pot with lid
- OR instant pot
Method
- Brown the meat with all of the dry ingredients making sure to break the larger chunks into smaller ones. I like chunks of meat around the size of a pea, but the size is up to your preference
- Dump the cans of sauce, diced tomatoes, and stewed tomatoes into your pot
- If you are using an instant pot, put the pot in the “Soup” setting for 1 hour and 20 minutes
- If you are using a large stockpot, stir once an hour and cook on low for 2-4 hours
- Taste the sauce, if you think it is missing something add more and cook for an additional 20 minutes
Additional Notes
This sauce freezes excellently and can be used for up to 6 months if you freeze it in a properly sealed container.
Bruce Family Kitchen 