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| 1 x ca. 450 g | Mild Italian Sausage |
| 4 Teelöffel | salt |
| 1/2 Teelöffel | Instant garlic minced |
| 1 | Medium Carrot, Peeled |
| 2 Teelöffel | Sweet Basil Leaves |
| 1/4 Teelöffel | thyme |
| 1 Packung | (10 oz) Frozen Broccoli |
| 1 Dose | (12 oz) Tomato Paste |
| 2 x ca. 450 g | lean ground beef |
| 1/4 Teelöffel | pepper |
| 1 | Small onion, Peeled |
| 1 | water |
| 1/4 Teelöffel | chilli powder |
| 1 Packung | (10 oz) Frozen Cauliflower |
| 1 Dose | (29 oz) Tomato Puree |
| 8 Tasse | water |
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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.
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