Ingredients

• 4 pounds ground chuck
• 2 T minced garlic
• ¼ tsp salt
• ⅛ cup vegetable oil
• ½ cup diced onions
• 2 - 12 oz cans tomato paste
• 2- 28 oz cans crushed tomatoes
• 1 cup beef stock
• 1 cup chicken stock
• ½ cup grated Parmesan cheese
• ¼ tsp garlic powder
• ½ tsp pepper
• ¼ tsp red pepper flakes
• 1 tsp Italian seasoning
• 2 tsp dried basil
• 2 T parsley, chopped
• 2 bay leaf
• 2 tsp sugar
• Large piece of green pepper - ¼ to ½ of a large green pepper
• Why a piece of green pepper? I like the flavor but not the chunks of green pepper in my sauce!

Instructions

1. Sprinkle beef with ¼ tsp salt. Brown beef and garlic in large stock pot (at least 6 - 8 quart stock pot), until brown. Drain in large colander.
2. Over medium high heat, add vegetable oil in stockpot, add onions. Saute until onions are soft. Add tomato paste, crushed tomatoes, beef and chicken stock,and all remaining ingredients. Whew, that’s a lot of stuff, but it’s worth it!!!
3. Once the sauce comes to a simmer, add the ground beef and simmer on low heat for 1 hour. Stir the bottom of pan often so the sauce does not burn. Remove and discard bay leaves and green pepper.
4. Serve over your favorite pasta.
5. Freeze leftover sauce in freezer proof containers, or use for some delicious Lasagna with Meat Sauce & Vegetables

http://cookinwithaterrytwist.com/2016/05/meat-sauce/

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