Spaghetti sauce
This recipe is very easy to make, especially since the most important thing is the cooking time. To obtain a truly savoury sauce, it’s best to cook it long and slow- reducing the juices and concentrating the flavours.
This recipe makes 16 to 20 cups of sauce that freezes very well.
Ingredients
- 2 lb ground beef
- 2 lb ground pork
- ½ cup olive oil
- 4 Tbsp Spaghetti Spices, ground
- 1 celery, minced
- 1 cup carrot, minced
- 3 cups onions, minced
- 12 cloves garlic, minced
- ½ cup tomato paste
- 12 cups cooked tomatoes (canned or homemade)
- salt and pepper, to taste
Method
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1
Heat the oil in a large pot over medium heat. Add the beef and 1/3 of the ground spices.
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2
Cook, stirring constantly, until the meat is cooked and crumbly. Remove the meat with a slotted spoon, leaving the fat in the pan.
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3
Repeat with the pork, cooking until the meat is falling apart. Remove in the same fashion and set aside.
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4
Add the celery, carrot, onion, and the rest of the spices to the pot. Sautée until the onion is beginning to change color and smell (5-8 minutes).
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5
Add the garlic and tomato paste. Mix well and cook for another 5 minutes or more, being sure to stir constantly to prevent burning the tomato paste.
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6
Put the meat back in the pot and mix well. Add the tomatoes, salt and pepper.
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7
Bring to a boil, reduce the heat, and simmer for an hour and a half, uncovered, stirring occasionally to prevent the sauce from sticking to the bottom. Serve on top of spaghetti with grated parmesan.
