Spaghetti Meat Sauce
Ingredients
- 3 lbs Lean ground beef
- 2 Medium white onion finely chopped
- 5 Stalks of celery finely diced
- 4 Gloves of garlic, finely chopped
- 4 Carrots, finely chopped
- 1 Green pepper, finely chopped
- 1 tbsp Dried basil
- 1 tbsp Dried oregano
- 1 tbsp Dried parsley
- 1 tbsp Dried thyme
- 1/4 tbsp Crushed red pepper flakes
- 3 Bay leaves
- 2 can 28 oz of tomato sauce or crushed tomatoes with purée
- 2 can 28 oz of diced Italian tomatoes
- 1 can 6 oz of tomato paste
- 1/4 cup Olive oil
- Salt and pepper
Instructions
- In a very large saucepan, brown the meat with some olive oil, half at a time. s. Add oil, if needed. Season with salt and pepper. Set aside in a bowl.
- In the same saucepan, soften the onions, carrots, celery, green pepper and garlic in the remaining oil. Season with salt and pepper.
- Add the tomato paste and cook for 1 minute over high heat.
- Add the meat, tomato cans, tomato sauce, oregano, basil, parsley, thyme, bay leaves, and cloves. Bring to a boil and simmer gently, stirring and scraping the bottom of the pan regularly, for about 2 1/2 hours or until it thickens.
- Serve the Quebec spaghetti sauce over cooked spaghetti or your favorite pasta, and garnish with grated Parmesan cheese, if desired.
Notes
You can also use this meat sauce recipe to make the perfect lasagna.
How to freeze spaghetti meat sauce? Simply put your spaghetti sauce into Ball Mouth Mason Jars and it will keep its authentic flavour for up to six months. When you want to use it again, just bring it out of the freezer and allow it to defrost at room temperature for a few hours. Once fully defrosted, simply add to the fresh, cooked pasta of your choice.
