Servings: 36 (4 pounds dry spaghetti, cooked, is about right for the full amount of sauce.) Split into desired batches and freeze for up to 6 months!
1/2 cup olive oil
1 cup chopped fresh parsley
4 cups chopped onions
12 cloves garlic, minced
6 lbs mushrooms (or you can substitute lean ground beef and/or Italian sausage)
1/2 cup Worcestershire sauce
4 (29oz) cans tomato sauce
6 (12oz) cans tomato paste
1 (46oz) can cocktail vegetable juice
3 Tablespoons salt
2 teaspoons pepper
1 teaspoon chili powder
1 teaspoon Tabasco sauce
1 Tablespoon dried oregano, crumbled
1/4 teaspoon cinnamon
2 Tablespoons vinegar
1/3 cup packed brown sugar
3 bay leaves
Combine oil, parsley, onions, garlic and mushrooms (or beef, sausage) in very large soup kettle.
Cook and stir over medium heat until onions are soft (and if using meat - it is no longer pink).
Mix in remaining ingredients and bring to a boil. Reduce heat and simmer over medium-low heat for 3 hours, stirring occasionally.
Remove bay leaves, and serve immediately. Or separate into desired serving batches. Cool completely and then freeze for future use.
Nutrition Info Per Serving (about 1 cup of sauce): Calories 113.7 Total Fat 3.5 g Saturated Fat 0.5 g Polyunsaturated Fat 0.5 g Monounsaturated Fat 2.3 g Cholesterol 0.0 mg Sodium 1,442.1 mg Potassium 816.7 mg Total Carbohydrate 20.4 g Dietary Fiber 3.9 g Sugars 11.8 g Protein 3.9 g