{"id":1253,"date":"2015-06-04T01:27:12","date_gmt":"2015-06-04T05:27:12","guid":{"rendered":"https:\/\/lecoupdegrace.local\/recipe\/homemade-spaghetti-sauce\/"},"modified":"2026-08-22T19:41:42","modified_gmt":"2026-08-22T23:41:42","slug":"homemade-spaghetti-sauce","status":"publish","type":"recipe","link":"https:\/\/lecoupdegrace.ca\/en\/recipe\/homemade-spaghetti-sauce\/","title":{"rendered":"The best homemade meat spaghetti sauce"},"content":{"rendered":"<h3>\ud83c\udf5d <strong>Three generations, and mine is the meatiest<\/strong><\/h3>\n<p>This <strong>homemade meat spaghetti sauce<\/strong> starts with my grandmother&#8217;s. Hers inspired my mom&#8217;s, and it&#8217;s my mom&#8217;s that I took over and reworked to my own taste. What I changed most is the meat: I made it very, very meaty. Hot Italian sausages in rounds, ground pork-veal-beef, and a vegetable base with real body under it all. Everyone who tastes it tells me the same thing. This is my <strong>traditional Quebec spaghetti sauce<\/strong>, the one I always come back to.<\/p>\n<h3>\ud83e\udd2b <strong>My own addition: a can of Catelli meat sauce<\/strong><\/h3>\n<p>Neither my grandmother nor my mom did this. Adding a can of <strong>Catelli meat sauce<\/strong> was my call, because I thought it tasted really good. It brings little spices, a particular flavour, a layer of complexity I can&#8217;t get any other way. I think of it the way I think of white wine in a risotto. <strong>You don&#8217;t have to use it, it&#8217;s genuinely optional.<\/strong> If that kind of thing bugs you, swap it for another can of Hunts tomato sauce and go on with your day. But try it once before you decide.<\/p>\n<h3>\u23f1\ufe0f <strong>1h15 of simmering, and yes, I add sugar<\/strong><\/h3>\n<p>Traditional recipes ask for three or four hours. Mine is done after <strong>1h15<\/strong>. On the stove or in the oven at 325\u00b0F, same sauce either way. The other big Quebec debate is sugar. I&#8217;m in the sugar camp and I own it: <strong>2 tablespoons<\/strong>, added right at the end, not to sweeten but to cut the acidity of canned tomatoes. Savoury, with just enough sugar to round it off. And it makes <strong>20 to 24 cups<\/strong>. Get out your biggest pot.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\ud83c\udf5d Three generations, and mine is the meatiest This homemade meat spaghetti sauce starts with my grandmother&#8217;s. Hers inspired my mom&#8217;s, and it&#8217;s my mom&#8217;s that I took over and reworked to my own taste. What I changed most is the meat: I made it very, very meaty. Hot Italian &hellip;<\/p>\n","protected":false},"featured_media":9406,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_yoast_wpseo_focuskw":"","_yoast_wpseo_title":"Homemade Meat Spaghetti Sauce Recipe (3 Generations)","_yoast_wpseo_metadesc":"Homemade meat spaghetti sauce built over 3 generations: hot Italian sausages, pork-veal-beef blend, and only 1h15 of 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