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Spaghetti sauce

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.


  • 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


  1. 1

    Heat the oil in a large pot over medium heat. Add the beef and 1/3 of the ground spices.

  2. 2

    Cook, stirring constantly, until the meat is cooked and crumbly. Remove the meat with a slotted spoon, leaving the fat in the pan.

  3. 3

    Repeat with the pork, cooking until the meat is falling apart. Remove in the same fashion and set aside.

  4. 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).

  5. 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.

  6. 6

    Put the meat back in the pot and mix well. Add the tomatoes, salt and pepper.

  7. 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.