Recipe - Italian Meat Sauce Mix

1 pound Mild Italian Sausage
4 teaspoon Salt
One half teaspoon Instant Minced Garlic
1 Medium Carrot, Peeled
2 tablespoon Sweet Basil Leaves
One fourth teaspoon Thyme
1 pack (10 oz) Frozen Broccoli
1 cn (12 oz) Tomato Paste
2 pound Lean Ground Beef
One fourth teaspoon Pepper
1 Small onion, Peeled
Water
One fourth teaspoon Chili Powder
1 pack (10 oz) Frozen Cauliflower
1 cn (29 oz) Tomato Puree
8 cup Water

Peel and crumble the sausage. In a large kettle or dutch oven, brown the
Italian sausage, ground beef, salt, pepper, and minced garlic. Drain.
Put onion and carrot in blender. Cover with water and finely chop. Drain
off water and add onion and carrot to meat in the kettle. Continue
cooking with meat mixture. Stir in basil, chili powder, thyme,
cauliflower and broccoli. Add tomato puree, tomato paste and 8 cups
water. Bring to a boil. Cover and simmer 8 hours. Skim off fat. Put
into eight or nine 1 pint containers. Seal and label containers Italian
Meat Sauce Mix. Freeze and use within 6 months.
Makes between 8 and 9 pints of mix.

From "MakeAMix Cookery" by Karine Eliason, Nevada Harward & Madeline
Westover. Dedicated to memory of Freddi Michael from SYSOP of The Home BBS.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mixes.zip