Meat Sauce for Spaghetti

Ingredients

• 24 ounce mushrooms drained sliced canned
• 52 ounce tomato sauce canned
• 56 ounce tomatoes crushed canned
• 5 large rib celery diced
• 24 ounce chili sauce 
• 5 pounds ground beef 
• 2 teaspoons coarsely ground pepper 
• 6 medium onions diced
• 2 teaspoons salt 
• 3 tablespoons sugar 
• 24 ounce tomato paste canned
• 4 cups water 
• 2 teaspoons vinegar white

Equipment

• pot
• ziploc bags

Directions

1. Cook first 3 ingredients in an 8-quart stockpot over medium heat 8 to 10 minutes, stirring until beef crumbles and is no longer pink; drain well, and return to stockpot.
2. Add crushed tomatoes and remaining ingredients to stockpot; reduce heat to low, and cook, stirring often, 1 hour.
3. Remove from heat, and cool.
4. Pour into hot sterilized jars, and seal. Refrigerate up to 3 days, or freeze sauce in heavy-duty zip-top plastic bags up to 3 months (thaw in refrigerator).