Roasted Tomato Meat Sauce
Ingredients
- 20 pounds Tomatoes washed, cored & quartered
- 4 pounds ground meat beef, pork, sausage, venison, etc
- 1/4 cup Ghee or other healthy cooking fat
- 2 cups Onion
- 10 cloves Garlic
- 3+ tablespoons Sea Salt
- 1 teaspoon Black Pepper
- 2 teaspoons Italian seasoning
- 4-5 pounds raw bones beef, pork, sausage, venison, etc
Instructions
- Roast tomatoes at 425-450 degrees F for 2 hours. Using a food mill/food grinder-strainer make the roasted tomatoes into sauce.
- Roast bones at 450 degrees F for 1-2 hours.
- Saute onions & garlic. Add ground meats and season.
- Add tomato sauce to the onions, garlic and meat. Add roasted bones.
- Allow sauce to simmer for several hours. Then serve immediately or store for later (instructions in post)
Notes
A little jar-side reality check: I’m sharing my kitchen experience here, not a food-safety laboratory’s seal of approval. For pantry storage, use a current, research-tested recipe and follow its exact ingredients, acidity, jar size, headspace, canner type and altitude-adjusted process. A family tradition or a sealed lid does not establish safety. Improper canning can cause botulism, and you cannot reliably see, smell or taste the toxin. Read the CDC’s home-canning guidance before you begin.
About the older directions below: These record my personal method; they have not been verified as matching a tested process. Do not use them as stand-alone canning instructions. Use the linked tested guidance in full, or refrigerate promptly or freeze the food instead. A disclaimer does not make an untested method safe.
The NCHFP spaghetti sauce with meat recipe is a separate tested formula. Its process cannot simply be transferred to my different sauce. Freeze this recipe unless you are following a tested formula in full.