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.