Spaghetti Sauce(Makes 3 Quarts)

• 5 medium onions, diced
• 1 Tbsp. fresh chopped garlic
• 3 lb. ground beef
• 3 c. tomato puree
• 6 c. diced tomatoes or bottled
• 1/4 c. chicken bouillon
• 1/4 c. whole sweet basil
• 1 tsp. black pepper
• 1 1/2 tsp. Italian seasoning
• 1 1/2 tsp. leaf thyme
• 1/4 c. sugar
• 1 bay leaf
• 1/8 c. onion salt
• 1/2 c. chopped parsley
• 1 to 2 c. water (for consistency)

1. Heat heavy pot; coat bottom with oil.
2. Add ground beef; brown. Pour meat into strainer and drain.
3. Then brown onions in the same pot, picking up the particles left from the browned beef.
4. This step is very important.
5. When onions are nice and brown, add garlic.
6. Add other ingredients except the fresh parsley.
7. Add the parsley the last half hour.
8. Cook sauce for 2 hours.
9. Freezes well.

onions, garlic, ground beef, tomato puree, tomatoes, chicken bouillon, sweet basil, black pepper, italian seasoning, thyme, sugar, bay leaf, onion salt, parsley, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=811537 (may not work)