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Homestead Spaghetti Sauce

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two 15 oz cans diced tomatos
two 15 oz cans tomato sauce
2 cups chicken stock
one large onion, chopped
3 big cloves garlic, minced
4 large stalks celery, chopped
3 Tbsp yellow mustard
1 1/2 Tbsp Worcestershire sauce
1/3 cup Italian seasoning blend
1 1/2 tsp Old Bay seasoning
1 tsp crushed red pepper
3 Tbsp light brown sugar
1/4 tsp ground sea salt
1 1/2 Tbsp paprika
2 Tbsp cayenne hot sauce
1/2 tsp caraway seeds, crushed
1/2 tsp fennel seeds, crushed
freshly ground black pepper

Combine all ingredients through and including hot sauce in an 8-quart stockpot. Bring to a boil over medium-high heat, reduce heat to medium-low, cover and simmer 45 minutes, stirring occasionally. Add caraway and fennel seeds and simmer uncovered for another 15 minutes, adding salt, sugar and black pepper to taste.

Yields about 2 1/2 quarts.

This recipe last updated: 8 July 2012





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