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Thursday, April 23, 2015

Grand-mere Bosse's Spaghetti Sauce

Total Time: 3 hrs Cook Time: 3 hrs

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

Recipe

  • 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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