3 pounds 90% lean ground beef (you could use half ground pork if desired)
3 garlic cloves, pressed
3 cans (28 ounces each) diced tomatoes in juice, undrained
3 cans (8 ounces each) tomato sauce
1 1/2 tablespoons sugar
1. Chop onions. Heat skillet over medium-high heat until hot. Add onions, ground beef and garlic. Cook 15-18 minutes or until no longer pink, breaking beef into crumbles; drain.
2. Transfer meat mixture to a 8qt stockpot. Add tomatoes, tomato sauce and sugar. Bring to a boil. Reduce heat to medium-low; simmer 40-45 minutes or until sauce thickens, stirring occasionally. Remove from heat; cool slightly.
3. Place about 5 cups of sauce in separate freezer containers. Refrigerate up to 4 days or freeze up to 3 months.
Yield: 15 cups