Not to brag but my mom makes the best spaghetti sauce in the whole wide world and I want to make sure this recipe stays in the family for all the generations to come! The secret ingredient to our spaghetti sauce is the veal from Famille Fontaine, and I would keep this recipe a secret but it’s just too good not to share! ️
Granny’s spaghetti sauce
Ground Lean Meats
Ground Lean Beef, Ground Lean Veal
30min
Preparation
4.5h
Cooking
10
Portions
Ingredients
- 1 kg (2 lbs) of Fontaine Family lean ground veal or beef or a combination
- 1 big Spanish onion diced
- 45-60 ml (3-4 tbsp) olive oil
- 2-3 minced garlic cloves
- 1 bouquet of parsley coarsely chopped
- 250 ml (1 cup) of red wine
- 30 ml (2 tbsp) maple syrup
- 2 (28-ounce) cans whole italian tomatoes
- 1 (7-ounce) tomato paste
- 500 ml (2 cups) celery diced
- 1 ½ big carrot diced
- 1 ½ red pepper diced
- 750 ml (3 cups) of mushroom coarsely chopped
- 125 ml (½ cup) fresh basil
- 5 ml (1 tsp) dried oregano
- Montreal steak spices to taste
- Dried chili peppers to taste
- Salt & pepper to taste
- Parmesan
Preparation
- In a big cast iron pot, saute onion in warm olive oil until translucent.
- Add meat and steak spices.
- Add garlic halfway through cooking.
- Add chopped parsley to fully cooked meat.
- Deglaze with red wine.
- Incorporate canned tomatoes, tomato paste and maple syrup.
- Bring sauce to a simmer.
- Add celery, carrots, red pepper.
- Add dried and fresh spices.
- Let simmer for 4 hours.
- Add mushrooms.
- Cook for 5 minutes.
- Add fresh grated parmesan on top.