Homemade spaghetti sauce

  • Preparation 20 min
  • Cooking 1 h 50 min
  • Servings 14 cups
  • Freezing Absolutely



  • 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
  • 2x 796 ml cans diced tomatoes with italian spices
  • 2x 680 ml cans Hunts tomato sauce with fine herbs
  • 1x 680 ml can Catelli meat sauce (or another Hunts tomato and herb 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!