Pasta Sauce


Making your own pasta sauce makes lasagne and pasta taste so much better! This is the sauce that I’ve been using to make lasagne, and the left overs I freeze or pressure can to use for a quick meal with spaghetti or ravioli, or what ever I have on hand. The secret to making this sauce so great is the fennel and the turkey chicken pepperoni!

1 Tbs olive oil
1/2 cup minced onion
2 cloves garlic, crushed
5 stalks celery, chopped
1 yellow pepper, chopped
4 carrots, chopped
1 Yves italian veggie ground round
3/4 package turkey chicken pepperoni
1 (28 ounce) can crushed tomatoes
1 (5.5 ounce) cans tomato paste, garlic
1 (680 ml) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 teaspoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley

Cooking the Sauce

  1. In a food processor, mince the turkey chicken pepperoni.
  2. In a pot, saute the garlic and onion until browned in the olive oil.
  3. Add the celery, peppers, carrots, and stir fry until slightly tender.
  4. Add the turkey chicken pepperoni and veggie meat until browned.
  5. Stir in crushed tomatoes, tomato paste, tomato sauce, water, sugar, basil, fennel seeds, Italian seasoning, salt, pepper, and parsley.
  6. Simmer, covered, for about 1 1/2 -5 hours, stirring occasionally.

Pressure Canning
This recipe makes 4-1L bottles. Because there are vegetables and meat in this recipe, you cannot use the water bath method, you must pressure can this for proper storage.

  1. Fill hot jars, leaving 1 inch head space.
  2. Follow these proper pressure canning instructions
  3. Hot pack 250 ml – process for 60 minutes
    Hot pack Litres – process for 70 minutes
  4. Adjustments for Pressure Canner

    Altitude in Feet Weighted Gauge Canner
    0-1000 10
    1001-2000 15
    2001-4000 15
    4001-6000 15
    6001-8000 15
    8000-10,000 15

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