Italian Meat Sauce Mix

1 lb Mild Italian Sausage

4 ts Salt

1/2 ts Instant Minced Garlic

1 Medium Carrot, Peeled

2 tb Sweet Basil Leaves

1/4 ts Thyme

1 pk (10 oz) Frozen Broccoli

1 cn (12 oz) Tomato Paste

2 lb Lean Ground

1/4 ts Pepper

1 Small onion, Peeled

Water 1/4 ts Chili Powder

1 pk (10 oz) Frozen Cauliflower

1 cn (29 oz) Tomato Puree

8 c Water

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 . Freeze and use within 6 months. Makes between 8 and 9 pints of mix.