Italian Sausage Lasagna Sauce (Bulk Recipe)

2 pounds Italian sausage links, cut out of the casings
2 cups onions, chopped
1/2 cup green pepper, chopped
1/2 cup celery, chopped
2 teaspoons garlic, minced (2 to 3 cloves)
12 cups of purchased spaghetti sauce
4 16-ounce cans Italian-style stewed tomatoes, cut up, undrained

1. Brown sausage, onion, green pepper, celery, and garlic in a large Dutch oven or stock pot; drain.
2. Add spaghetti sauce and stewed tomatoes. Simmer on low to medium heat for at least one hour (all day if possible). Stir occasionally.
   
3. Allow to cool. Set aside the amount needed for lasagna recipe and freeze the rest in freezer bags to use for quick spaghetti meals.

Makes 36 servings.

This is the best lasagna sauce I've tasted, and it's great for spaghetti, too.--Sarah