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. From "Make-A-Mix Cookery" by Karine Eliason, Nevada Harward & Madeline Westover. Dedicated to memory of Freddi Michael from SYSOP of The Home BBS. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mixes.zip
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|Serving Size: 1 Serving (2332g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2088 (65%)|
|Amt Per Serving||% DV|
|Total Fat 232g||309 %|
|Saturated Fat 87.6g||438 %|
|Monounsaturated Fat 104g|
|Polyunsanturated Fat 21.5g|
|Cholesterol 930.2mg||286 %|
|Sodium 3919.5mg||135 %|
|Potassium 4382.3mg||115 %|
|Total Carbohydrate 19.1g||6 %|
|Dietary Fiber 6.7g||27 %|
|Sugars, other 12.4g|
|Protein 248.1g||354 %|
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Calories per serving: 3211
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