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.
- 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
Heat the oil in a large pot over medium heat. Add the beef and 1/3 of the ground spices.
Cook, stirring constantly, until the meat is cooked and crumbly. Remove the meat with a slotted spoon, leaving the fat in the pan.
Repeat with the pork, cooking until the meat is falling apart. Remove in the same fashion and set aside.
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).
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.
Put the meat back in the pot and mix well. Add the tomatoes, salt and pepper.
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.