Caruso Italian Spaghetti Sauce - Britney

The spaghetti sauce recipe is an all day making event. It is worth it though! You just jar it and freeze about 10 jars and have it on hand! Here is the recipe:

In a LARGE pot simmer:
4 cans of tomato sauce
4 cans of skinless italian diced tomatoes
3 jars of Classico Tomato and Basil sauce (save your jars)
sprinkle surface with:
salt and pepper
parsley flakes
oregano
basil

Beat in shallow dish:
2 eggs
1/4 cup of milk
3 T of parmesan cheese
Now place two pieces of bread in the egg mixture and let sit until soggy.

Saute in frying pan:
5 T olive oil
1 clove of garlic
1 medium diced onion
Add to the simmering pot of tomato base.

Cook up all your meat in a frying pan one at a time. Drain off fat and add to the simmering pot of tomato base...
12-16 oz ground mild Jimmy Dean light sausage
12-16 oz of ground Italian sausage
1 lb hamburger
1 lb of turkey burger
Remember your soggy bread mixture? Cook that up with one of your meats. Yup, stir it in and cook it up.

Add the following to your simmering pot:
2 cups or more grated zucchini
2 cups or more grated carrots

So now you have everything in your big big pot simmering for an hour. You may let it cool a little if you want, or just dive in and start pureeing it! Yup, start running that mixture through your blender or food processor until it is all smooth so the flavors will be released evenly. (And your kids will never know about those veggies you slipped in!) So I hope you have another big pot or bowls or such, to pour all your smooth sauce into one blender full at a time. Stir all together. Fill your jars leaving at least a couple of inches at the top. This sauce is still not "watered down". You may freeze each jar and add Classico sauce to desired consistency when unthawing, warming and serving it. You may also add the extra Classico sauce to desired texture and consistency while freezing it. I usually get at least 10 jars without "watering it down" with Classico before freezing! Let jars completely cool before freezing!