So for those of you interested, here's my recipe! It's a mix between my our grandmothers recipes that I played with to make my own. Inspired from our Quebec roots, it might be a little different from the typical American sauces. So here are needed ingredients;
2 tbs butter
2 tbs olive oil
4 1/2 lbs ground pork
2 tbs olive oil
4 1/2 lbs ground pork
1 big bottle V8 vegetable juice
1 (12oz) can of tomato purée
3-4 small cans of tomato paste
4 tbs ketchup
2 tbs Worcestershire sauce
2 carrots diced
6 celery stalks diced
6-8 onions
2 large shallots minced
6-8 cloves of garlic minced
2 cps of mushrooms
1 tsp oregano
2-3 tsp red pepper flakes
1 tsp sariette spice
1 tsp basil
1/2 tsp mint flakes
1-2 tsp garlic salt
4-6 bay leaves
1/4 tsp cayenne pepper ( more if you want more of a kick)
1/2 brick of firm tofu cut in small cubes
1/2 brick of firm tofu cut in small cubes
Salt and pepper to taste
So for the meat I sometimes do a combination of veal and pork or beef and pork or even deer meat. and pork. Whatever I have on hand. I love adding the tofu {we're not big on tofu...} because you don't really taste it, but you get all the nutrients it has to offer.
I start off with 2 tbs of butter and 2 tbs of olive oil in the bottom of my pot. I then sweat all my veggies for about 10 minutes or until onions become translucent. I then add all my liquid ingdients with the exception of tomato paste. Add all spices and bring to a boil. I then add my raw meat making sure to press the meat against the sides of the pot to avoid any lumps of meat. I simmer my sauce for about 3 hours stirring pretty often to avoid any sticking or burning at the bottom of my pot. 1/2 hour to an hour before the sauce is ready, I add the tomato paste, mix it in well and continue simmering.
I start off with 2 tbs of butter and 2 tbs of olive oil in the bottom of my pot. I then sweat all my veggies for about 10 minutes or until onions become translucent. I then add all my liquid ingdients with the exception of tomato paste. Add all spices and bring to a boil. I then add my raw meat making sure to press the meat against the sides of the pot to avoid any lumps of meat. I simmer my sauce for about 3 hours stirring pretty often to avoid any sticking or burning at the bottom of my pot. 1/2 hour to an hour before the sauce is ready, I add the tomato paste, mix it in well and continue simmering.
Butter and Olive oil :)
Sweating veggies
Voila!
Once done, I store in mason jars which I then boil in my pressure cooker/ canner. It is soooo good ;). I love my spaghetti sauce. It doesn't have too many spices but it tastes just right to us. I hope you'll try it and let me know what you think ;). Happy cooking to you! Hope you all have a fun "back to school" week, I know it's going to be a little hectic around here...just the way we like it!!!
