Spaghetti Sauce

This recipe is from the mother of my sister-in-law, Donna Beck, Clara Jacobs. ~ Gary B. - San Francisco

3 pounds ground sirloin
2 heads garlic
1/2 cup olive oil

Cook the above on medium heat until meat loses pink color.

1 or 2 teaspoons salt
2 (12 ounce) cans Contadina tomato paste
1 (28 ounce) can Contadina crushed tomatoes
1 (28 ounce) can tomato puree
1/2 teaspoon dried sweet basil (fresh if available)
1 tablespoon dried parsley
8 tomato paste cans filled with water
6 chicken bouillon cubes

Turn off heat. Add tomato paste and mix thoroughly. Add both cans tomatoes and mix thoroughly. Turn on heat. Add water and chicken bouillon cubes and stir until dissolved.

Cook on a lower heat than medium until it boils, then on low for 2 hours. Stir occasionally. It can burn easily.