Québec is home to many unique dishes and is most famous for its poutine, spaghetti meat sauce, tourtières, and many others dishes. Quebec spaghetti sauce, also known as sauce à spaghetti québécoise in French, is a variation of the classic spaghetti meat sauce that is popular in the province of Quebec, Canada. It typically includes ground beef or pork, onions, garlic, canned tomatoes, and a variety of spices and seasonings. The spaghetti meat sauce is thick, rich in flavor, and delicious. You can freeze it easily, making it an easy meal for any busy weeknight.
Here is my recipe for the traditional Quebec spaghetti sauce:
Spaghetti Meat Sauce
- 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
- 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.
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.