Spaghetti Sauce with Fresh Tomatoes

Ingredients

15 Ripe Tomatoes
1 lb Ground Beef
1/2 Gianelli Sweet Sausage
2 Onions
3 sprigs Fresh Basil
2 sprigs Fresh Oregano
5 Stalks Parsley
1 Can Crushed Tomatoes
1 jar Classico Marinara Sauce
1 small can Tomato Paste
Salt
Pepper
Garlic Powder
Cayenne Pepper
1 tablespoon Olive Oil

Directions

Heat up a pot of water until the water is boiling. Drop  the tomatoes in the simmering water for 3 minutes, 5 at a time. Remove with a slotted spoon and place in a bowl. Repeat until all the tomatoes are done. Leave aside to cool.

Chop up 2 Spanish Onions and saute in 1 tablespoon of olive oil.

The tomatoes should be cooled down, with a knife, slit the skin gently around the outside of the tomato, then peel off the skin. Cut the tomato into chunks, discarding the hard part where the stem was. Place the chopped tomatoes in a large pot.
Add the sauteed onions.

Saute 1 lb ground beef until fully cooked. Add to pot.
Saute 1/2 Gianelli Sweet Sausage until fully cooked (break up the sausage as it’s cooking into small pieces)

Add to pot.
Take a large can of crushed tomatoes and pour into the pot.
Add 1 jar of Classico Marinara Sauce
I also add water to both the can and jar to get the left over sauce bits, and pour into the pot.

Stir all together, add 1 tablespoon salt, 1/2 teaspoon pepper, shake of cayenne, 2 sprigs fresh oregano (or 1 teaspoon dried oregano), 4 sprigs fresh parsley (or 1 tablespoon parsley flakes) 4 fresh basil sprigs, a shake of garlic powder, and stir the pot.
Bring to boil over low heat, simmer for at least 2 - 3 hours, stirring from time to time. Taste for seasonings, adjust according to your taste.
In the last half hour, add a small can tomato paste, and stir well to make sure there are no lumps of tomato paste in the sauce.

You will have a large amount, use what you need with pasta and freeze the rest in separate containers. This sauce freezes really well.