The best homemade meat spaghetti sauce

  • Preparation 20 min
  • Cooking 1 h 50 min
  • Servings 12 to 15
  • Freezing Absolutely

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Ingredients

  • 1 whole celery (about 700 g), diced
  • 8 large carrots (about 1 kg), diced
  • 4 garlic cloves, finely chopped
  • 1 large Spanish onion (about 400 g), finely chopped
  • Olive oil
  • 550 g (1.2 lb) ground meat, pork/veal/beef blend
  • 6 hot Italian sausages, cut into 3 cm (1.2 in) thick rounds
  • 2 cans (796 ml / 28 oz each) diced tomatoes with Italian spices
  • 2 cans (680 ml / 24 oz each) Hunts tomato sauce with fine herbs
  • 1 can (680 ml / 24 oz) Catelli meat sauce (optional, or another can of Hunts tomato sauce with fine herbs)
  • 4 bay leaves
  • 1 teaspoon (5 ml) dried parsley
  • 1 teaspoon (5 ml) dried thyme
  • 1 teaspoon (5 ml) dried basil
  • 1 teaspoon (5 ml) dried Italian spices
  • 1 teaspoon (5 ml) dried oregano
  • 7 drops of Tabasco (to taste)
  • 2 tablespoons (30 ml) sugar
  • Salt and freshly ground pepper
  • 1 ½ packs white mushrooms (about 340 g), halved

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Preparation

  • In a huge pot over medium heat, warm a good drizzle of olive oil and add the vegetables except the mushrooms. Cook for about 10-12 minutes, stirring often. Season with salt and pepper. Add olive oil if needed.
  • Add the ground meat with the spices (except the bay leaves) and cook until the meat is no longer pink, about 8-10 minutes. Break the meat into small pieces and stir often.
  • Add the canned sauces and diced tomatoes, the raw Italian sausages and the bay leaves, then stir well. Let simmer over low heat for 1h15.
  • Add the mushrooms and the sugar, then stir. Cook for another 15 minutes. Remove the bay leaves and adjust the seasoning if needed!