Homemade spaghetti sauce

Preparation :20 min Cooking :1h50 min
Difficulty :easy
Servings :14 cups

Here is my famous spaghetti meat sauce! IN MY OPINION, it is the best spaghetti sauce in the whole world but hey, everybody’s taste is different! This recipe makes a big quantity and can be easily frozen.


  • 1 full celeri, diced
  • 8 big carrots, diced
  • 4 garlic cloves, finely chopped
  • 1 big yellow onion, finely chopped
  • Olive oil
  • 550g mix of ground meat, pork/veal/beef
  • 6 spicy italian sausages, cut in 3cm pieces
  • 2x769ml cans diced tomatoes with italian spices
  • 2x680ml cans Hunts tomato sauce with fine herbs
  • 1x680ml can Catelli meat sauce
  • 4 bay leaves
  • 1 teaspoon dried parsley
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1 teaspoon dried italian spices
  • 1 teaspoon dried origano
  • 7 drops of tabasco ( at taste )
  • 2 tablespoons sugar
  • Salt and ground pepper
  • 1 1/2 pack of white mushrooms, cut in half


  • In a HUGE sauce pot at medium temperature, heat a good drizzle of olive oil and add the vegetables except for the mushrooms. Cook for about 10-12 minutes while stirring often. Season with salt and pepper. Add olive oil if needed. ***You will need your biggest sauce pan here! If, like me, you do not own a 20 cups pot, simply use your 2 biggest ones and split the ingredients 50/50. Cook at the same time then combine at the very end!***
  • Add the ground meat with the spices ( except for the bay leaves ) and cook until meat is no longer pink, about 8-10 minutes. Break down the meat and stir often.
  • Add the cans of sauce along with the diced tomatoes, Italian sausages and the bay leaves then stir well. Let simmer at medium-low for 1h15.
  • Add the mushrooms and the sugar then stir well. Cook for another 15 minutes. Remove bay leaves and rectify season if necessary!
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Our wine stewards suggest

+- 15$ Tenute del Sole Negroamaro

The negroamaro, grape variety from Italy, means ''dark bitter''. It is today vinified with lots of care that gives wines filled with fruits and spices without being harsh.

+- 30$ Velenosi Brecciarolo Gold 2012

A wine for the Marches, lesser know region of Italy for it's wine production, elaborated by blending montepulciano and sangiovese.

Porter Baltique, les Trois Mousquetaires

There is nothing like a Grande Cuvée to be paired with the best sauce in the world! When you open the Baltic Porter, you will discover notes of mocha coffee, vanilla, candied and dried fruits, all accompanied by a touch of alcohol and a nice residual sugar. The long-cooked ingredients and the caramelized sugars of the sauce will evoke these aromas. Be careful ! There is a high alcohol content!

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