My family made this sauce when I was young. They froze it in small containers.
- 6 tablespoons sugar
- 15 pounds onions chopped
- 5 each green peppers chopped
- 1/2 large celery chopped
- 4 heads garlic chopped
- 12 pounds ground beef drained
- 4 gallons tomatoes
- 1 cup salt (less if canned tomatoes)
- 2 tablespoons black pepper
- 4 tablespoons chilies
- cornstarch
- 1 cup oil to cook vegetables
- 2 tablespoons baking soda
- 2 cans tomato paste 19 ounce can
- Carbohydrate 49.0016049664295 g
- Cholesterol 276.233906047544 mg
- Fat 117.292554842275 g
- Fiber 10.8516900646414 g
- Protein 50.6694270752085 g
- Saturated Fat 47.3857497814189 g
- Serving Size 1 1 Serving (1052g)
- Sodium 1396.18441871972 mg
- Sugar 38.1499149017881 g
- Trans Fat 10.1747554758066 g
- Calories 1428 calories
Step-by-step
- Cook vegetables in oil.
- Drain.
- Cook ground beef.
- Drain.
- Add the two together with tomatoes.
- Add seasonings.
- Add remaining ingredients.
- Mix cornstarch in water.
- Add to sauce to thicken.
- I remember this cooking for hours when I was young.
Tomatoes and Moisture Control
Tomatoes carry massive water content that requires extended reduction to concentrate the sugars and acids properly. Simmering this large volume slowly over low heat evaporates excess liquid without scorching the bottom of the pot. Stir the bottom every 10 minutes using a heavy-bottomed stockpot to prevent the tomato solids from caramelizing prematurely.
Vegetable Foundation and Drainage
Onions, green peppers, and celery release considerable moisture when initially cooked in oil. Drain excess vegetable liquid thoroughly before combining them with the beef and tomatoes, otherwise the final sauce becomes watery and dull. Cook these aromatics until the onions turn translucent and soft, usually taking about 15 minutes over medium heat.
Thickening and Seasoning Adjustments
Baking soda added to tomato-heavy mixtures neutralizes sharp acidity without requiring excessive amounts of sugar. Whisk cornstarch thoroughly with cold water before stirring it into the simmering liquid to prevent lumps from forming. Cool the finished sauce down to 40 degrees Fahrenheit within two hours if storing portions in the refrigerator for later use.
