54 oz cans Italian style crushed tomatoes

54 oz can tomato sauce

14.5 oz can beef broth

small can tomato paste

ground beef

salt

garlic powder

onion powder

dried thyme

dried basil

dried oregano

sugar

black pepper

Brown ground beef and drain.

Add tomato paste and stir.

Add remaining ingredients and stir.

Heat to low boil.

Reduce heat to low and simmer, partially covered, 1 to 2 hours.
 

flour

brown sugar

salt

active dry yeast

very warm (not hot) water

hot water + 2 tsp baking soda

beaten egg + 1 tsp water

Mix warm water, yeast, sugar and salt in large bowl.

Add flour and mix until dough is smooth. Add more flour if sticky.

Cover bowl with plastic wrap and refrigerate dough overnight or for several hours.

Divide dough into 6 pieces. Roll each piece into a long rope. Shape the rope in an upside-down U on the work surface. Bring ends together and twist once. Lay the ends on the top of the pretzel and press them into the dough to secure. Place the greased pretzels on a greased baking sheet.

Allow pretzels to raise for about 1 hour or until double in size.

Gently lift and dip each pretzel in the hot water/baking soda bath, then replace on the baking sheet.

Brush each with the egg/water solution.

Sprinkle with coarse salt.

Bake in 450º oven for 12-15 minutes until deep brown.