Grand-Mere Bosse's Spaghetti Sauce |
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Prep Time: 0 Minutes Cook Time: 180 Minutes |
Ready In: 180 Minutes Servings: 3 |
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I found this recipe in a regional magazine (Saltscapes) and thought I'd share it with you - hope you enjoy! Ingredients:
2 lbs lean ground beef |
montreal steak spice |
8 hot italian sausage |
2 ounces olive oil |
4 garlic cloves, chopped |
4 cups onions, julienned |
2 cups celery |
2 red peppers, julienned |
2 green peppers, julienned |
1 yellow pepper, julienned |
2 cups sliced button mushrooms |
6 (28 ounce) cans diced tomatoes |
2 (14 ounce) cans tomato sauce |
2 (5 1/2 ounce) cans tomato paste |
3/4 cup chili powder |
1/4 cup dried oregano |
1/4 cup dried basil |
1/4 cup dried thyme |
2 bay leaves |
8 drops tabasco sauce |
6 drops worcestershire sauce |
Directions:
1. In a frying pan, pre-cooked round beef until no longer pink, adding seasoning (salt, pepper, Montreal steak spice), to taste. Pre-cooked sausages in frying pan or poaching pan. Once cooled, slice.
2. In a 20-litre stock pot, add olive oil and garlic; once garlic starts to sizzle, add onion, celery, peppers, and mushrooms. Stir until vegtables start to become translucent, then add ground beef, sausage, diced tomatoes, tomato sauce - keep stirring.
3. Mix in all remaining ingredients; bring to a slow boil, then simmer for 2-3 hours. It is very important to keep stirring regularly.
4. Remove what you want to keep chunky, and purée the remainder while still hot. Makes 7-8 lb. or 6 containers with 3 to 4 portions each.
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