2 qts. (64 oz.) tomato puree
8 oz. raw ground beef
3 (6 oz.) cans tomato paste
2 tsp. minced garlic
1 tbsp. minced onion
2 tsp. basil
2 tsp. oregano
1 tsp. Italian seasoning
1/4 tsp. salt
1/4 tsp. black pepper
1/4 c. honey
1/4 c. sugar
1 tbsp. grated Parmesan cheese

Pour puree into 5 quart saucepot. Crumble meat into it. Stir in remaining ingredients. Bring to a boil. Reduce heat. Cover and simmer 1 1/2 to 2 hours, stirring occasionally. Have pasta with sauce for dinner, then portion and freeze the rest until needed. Makes approximately 3 1/2 quarts.