Spaghetti Sauce with Meat

12 to 14 quarts or 24 to 28 pints

12 lbs ground meats (any combination of turkey, beef, bulk italian sausage)
2 cups red wine
3 cups chopped onions*
2 cups chopped celery or green peppers (but not both, 1/2 and 1/2 is ok)*
1 cup fine chopped carrots*
1 large head (not cloves) finely minced garlic
18 cups canned tomatoes with juice
18 cups canned tomato puree
7 cups tomato paste
1/2 cup extra virgin olive oil
2/3 cup brown sugar
1/2 cup oregano or italian spice mix
1/3 cup minced parsley
1/4 cup salt
1 1/2 Tablespoon pepper
1/3 cup vinegar


1. Brown beef in a large stockpot, drain off excess fat, add red wine and bring to a boil.
2. Saute onions, celery until tender then add garlic cook another 2 minutes, add to stockpot.
3. Add remaining ingredients to stockpot, bring to boil and simmer uncovered until thick. Stir frequently to avoid burning.
4. If any fat remains in top, skim off and discard.
5. Pour hot spaghetti sauce into clean, hot pint or quart jars, leaving 1 inch headspace.
6. Adjust lids and bands.
7. Process in a pressure canner. Pints for 60 minutes. Quarts for 75 minutes at 10 pounds pressure.

*Do not increase the proportions of onions, peppers, carrots*