Spaghetti Sauce

This sauce has been slowly developed over the years to the point of taste bud bliss!

1 large can whole tomatoes
1 med. Can diced tomatoes
1 large can yellow tomatoes (optional)
1 onion
1 zucchini
6 cloves garlic
2 handfuls fresh chopped baby spinach (add this at the end it doesn’t need to cook long)
6-8 baby carrots
2-3 stalks celery
1 whole red pepper
small handful of parsley chopped fine
1 can Hunts traditional or roasted garlic flavored spaghetti sauce
1/2 packet Lawrey’s Spaghetti sauce
1 can tomato paste
1 cup red wine (cooking wine or the real thing!)
1 tsp. sweet basil
2 bay leaves
1 tsp oregano
1-2 tsp pesto seasoning (if you have some in the house)
1/2 cup sun-dried tomatoes
1/2 lb. Mild Italian sausage
1 lb. ground sirloin

Brown meat, 1/2 of onion and 3 cloves of the garlic and 1/4 red pepper in pan with a little olive oil. Blend all other ingredients in blender with 1 lg. can of whole tomatoes. Except diced tomatoes and yellow tomatoes. Pour over meat mixture and then blend yellow tomatoes and add along with diced tomatoes. Simmer on stove (low) for 3-4 hrs. Or you can place pot in slow oven (250) for several hours. Serve over spaghetti topped with Parmesan cheese or use sauce for chicken mustacelli or lasagna.

If you would like a marinara sauce omit the beef and serve over pasta. You can also serve with chicken breast pieces on top.