1 c. olive oil
6 c. chopped onions
6 cloves garlic, pressed
2 c. chopped celery
2 c. chopped red bell pepper
16 lbs. fresh tomatoes, peeled, seeded & chopped to make about 6 qts.
3 (12 oz.) cans tomato paste
3 c. beef broth
5 bay leaves
Salt & pepper to taste 1/2 c. chopped fresh basil & parsley
2 tbsp. fresh thyme or 1 tbsp. dried
3 tbsp. fresh oregano or 1 1/2 tbsp. dried

Saute the onions in the olive oil in a 12 quart pot until translucent. Add the celery, peppers and garlic and cook for 5 minutes. Add all remaining ingredients and simmer for 3 to 6 hours (this really depends on your tomatoes), stirring occasionally, and checking the seasoning several times. The sauce is done when it is well-thickened and a slight film of oil is visible at the surface. This makes 6 to 8 quarts of sauce that will keep in the freezer with no loss of flavor for up to 6 months. It may be used for all types of pasta dishes, lasagna or pizza.