During the summer months, as I for my own homemade spaghetti sauce. Once I've done it, I want to or can freeze for later use. This special sauce for spaghetti, lasagna, rigatoni, ravioli and manicotti large.

Italian Spaghetti Sauce Recipe

6 lbs. lean beef
2 (8 ounce) packages of pepperoni
2 (12 ounce) cans tomato paste
2 (15 ounce) cans Italian-style tomato sauce
5 (29 ounce) cans tomato paste
2 1 / 2 teaspoon seasoning salt
1 teaspoonOnion salt
2 teaspoons granulated sugar
2 bay leaves
2 teaspoons garlic salt
1 / 2 teaspoon garlic powder
2 teaspoons salt
1 teaspoon freshly ground pepper
2 tablespoons oregano leaves
1 1 / 2 teaspoon paprika
2 tsp chilli powder
2 tablespoons dried onions
1 / 2 teaspoon rosemary
1 / 2 teaspoon thyme

Heat Brown the lean beef in a large pan, drain fat burger. Cooked in a large soup pot, combine beef,Peppers, tomato paste, tomato sauce and tomato paste. Cook for 10 minutes over medium heat. The heat to simmer and stir until all spices. Simmer the sauce infuse for 45 to 60 minutes to let all the spices in the sauce mixture.

How to make your spaghetti sauce:

Cleaning and sterilizing your jars. (I prefer the quart-) sized wide mouth jars. Ladle hot mixture into hot jars. Clean the rims of the glasses with a clean cotton cloth. Seal jars and process in a waterBath Canner for 30 minutes. Canner Remove jars and let it cool down, in a non-drafty area of the kitchen.

Note: You can also freeze the spaghetti sauce in freezer safe airtight container up to 1 year.