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A family secret finally revealed.
To reheat, thaw frozen sauce over low heat then leave sauce to simmer slowly for just a few minutes, to evaporate excess water.
*For a thinner sauce, use only 2 pounds [1 kg] ground beef and 2 pounds [1 kg] ground pork, and/or pour in 1 [48-ounce / 1.4-L] can tomato juice along with remaining ingredients.
If you find a spaghetti sauce to spicy, peel 1 or 2 large potatoes and add them to the boiling sauce; leave them in for 30 minutes, taste and if the sauce still is too spicy, leave them in until your taste test tells you otherwise, and then remove the potato[es].
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- 1 whole celery
- 6 onions
- 4 cloves garlic
- 1 tablespoon [15 mL] oil
- 4 pounds [2 kg]* ground beef
- 4 pounds [2 kg]* ground pork
- 2 [4-ounce / 125-mL each] jars pimientos, with liquid
- 2 [5 1/2-ounce / 156-mL each] cans tomato paste
- 2 [28-ounce / 796-mL each] cans tomatoes, with liquid
- 2 tablespoons [30 mL] onion salt
- 1 tablespoon [15 mL] garlic salt
- 1/8 teaspoon [0.5 mL] Cayenne pepper
- 2 teaspoons [10 mL] whole cloves
- 10 bay leaves
- 12 whole sweet round chiles [not hot slender chiles]
- 2 [10-ounce / 284-mL each] cans consomme concentrate
- 1 [10-ounce / 284-mL] can water
- Salt and pepper, to taste
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- Clean celery stalks; peel onions and garlic.
- Finely chop celery, onions and garlic.
- Heat oil into a casserole large enough to hold all the ingredients.
- Brown together ground beef and pork stirring into hot oil.
- Mix in all remaining ingredients.
- Bring mixture to a boil, stirring.
- Cover and leave to simmer slowly for 1 hour, stirring from time to time.
- Lower heat, uncover casserole and leave mixture to simmer slowly, still stirring from time to time, for 4 hours.
- Leave to cool completely, remove whole cloves, bay leaves and chiles, then spoon sauce into needed serving-size containers.
- Keep some to serve within a few days, and freeze remaining sauce until needed; reheat to serve.
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