Texas Willie's Spaghetti Sauce

3 Tbs Kirkland Extra Virgin Olive Oil
24 oz Cooked Ground Beef-85% Lean
16 oz Cooked Onions (2 Medium Size)-Steamed and chopped
14 oz Fresh frozen Green Peppers (1 Large Green Pepper)-Steamed and chopped
12 oz-Summer Squash-Steamed and chopped (Yellow Squash or Zucchini)
2 Jars Home Canned Fresh Tomato's with Juice(24 oz. each)
Basil
Thyme
Rosemary
Oregano
Garlic Powder to taste
Onion Powder to taste
Salt (if you must)

10-12 Kirkland Sweetener Packets (Reduces the tang of the tomatoes)---If you want a sweeter sauce adjust to taste.

This recipe yields approximately 5 to 5 1/2 Quarts of Chili

If using whole canned tomato's, just cut them in the pot while cooking to distribute for serving.

You can substitute 48 oz of whole fresh or frozen peeled tomato's.

This dish is EXCELLENT the next day, when all the flavors have really melded together!

Pre-heat a pot on Medium high heat, add Olive Oil
Slice and Dice the summer squash and set aside
Add Onions and Green Pepper to pre-heated pot, simmer til onions are opaque and the green pepper is soft.
Add Pre-cooked (and thawed) Ground Beef
Add Tomato's, seasonings and simmer long enough for the flavors to meld.

Reduce Heat and Simmer

Taste, adjust seasonings to taste and serve.

Cover and Refrigerate Leftovers

Serving Size:Makes approximately 20-1 Cup servings