| 10 | pounds | ground beef |
| 5 | cups | chopped onions |
| 2 | medium | green peppers, chopped |
| 1 | gallon | tomato juice |
| ½ | gallon | tomato paste |
| 2½ | cups | chopped celery |
| 1/3 | cup | dried parsley flakes |
| 3 | tbsp. | salt |
| ¼ | cup | sugar |
| 1 | tbsp. | pepper |
| 1 | tbsp. | dried oregano |
| 1½ | tsp. | garlic powder |
| 145 | hotdogs and buns |
In a large kettle, brown beef; drain. Add the next 11 ingredients; bring to a boil. Reduce heat; cover and simmer for 4 hours, stirring occasionally. Heat the hot dogs; place in buns and top each with about ¼ cup sauce.
145 servings (about 8 quarts sauce)