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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 ribs 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. For meat sauce, brown 2 pounds of ground meat(s) of choice, drain well and add to sauce along with the rest of the ingredients. Yields about 2 1/2 quarts. This recipe was added: 8 July 2012 |