Italian Pasta Sauce

• 7 lb. ground chuck
• 384 oz. tomato puree
• 4 Tbsp. olive oil
• 3 Tbsp. salt
• 1 tsp. granulated garlic
• 3 bay leaves
• 8 cubes chicken bouillon
• 2 jumbo chopped Vidalia onions
• 2 lb. ground pork
• 32 oz. tomato paste
• 5 Tbsp. each basil, parsley and thyme
• 3 Tbsp. each: oregano, chives and sugar
• 16 oz. chopped mushrooms
• 1 c. Parmesan/Romano cheese

1. In 20-quart stainless pot, brown ground chuck and pork.
2. Drain off grease.
3. Add remaining ingredients, stirring well. Add water to bring level to 3/4-inch of top of pot.
4. Simmer 24 hours using an anti-scorching device, adding water as necessary to keep level within 3/4-inch of top.
5. Freeze in containers until needed.

ground chuck, olive oil, salt, garlic, bay leaves, chicken bouillon, vidalia onions, ground pork, tomato paste, basil, oregano, mushrooms, parmesanromano cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1075490 (may not work)