Boulenease

This is a canning recipe! We use this as a base for spaghetti sauce, lasagna, chili and just by itself!!

We got this recipe from my moms friend who got it from a restaurant and it's awesome, they called it little Joes Sauce but my brother who has lived in Italy, who said, "oh! It's boulenease sauce!" so that's what we call it.

I LOVE IT!

In a large pot combine,

4 quarts skinned crushed tomatoes blended up
4 quarts chicken broth*
1cup olive oil
1cups celery slices
6 cups diced onions
1/2 cup mined garlic
2T oregano
4T basil
8 bay leaves
4T pepper
2t rosemary
1/2 cup salt

Boil the above ingredients for 4 hours or until the desired thickness

then, mix together:
2/3 cup cornstarch
1cup water
When thoroughly combined slowly stir into the pot.

Pour into pints (this makes 18ish pints)

Wipe top of jars, secure sanitized lids with rings, process in a pressure can 12lbs of pressure for 30 minutes

(*we have also water bathed these for 40 minutes with vegetable broth)- don't use chicken broth in the waterbath!!!

Briti