Beef and Mushroom Spaghetti Sauce
From: Moune, Riviere-du-Loup, Quebec, Canada
IngredientsPreparation
  • 1 cup [250 mL] celery, finely chopped
  • 1 green pepper, finely chopped
  • 1/2 cup [125 mL] carrot, finely chopped
  • 2 medium onions, finely chopped
  • 1 clove of garlic, chopped
  • 1 can tomato paste
  • 1 can cream of tomato
  • 2 cans tomato juice
  • 1 bottle chili sauce
  • 2 pounds [1 kg] ground beef
  • 4 tablespoons [60 mL] oil
  • 1/4 teaspoon [60 mL] savory
  • 1/4 teaspoon [60] oregano
  • 1/4 teaspoon [60 mL] basil
  • 1/4 teaspoon [60 mL] thyme
  • 1 1/2 teaspoons [7.5 mL] crushed red peppers
  • 4 or 5 drops Tabasco sauce
  • 1/2 teaspoon [2.5 mL] Worcestershire sauce
  • 4 bay leaves
  • 1 tablespoon [15 mL] sugar
  • 1 1/2 teaspoons [7.5 mL] salt
  • 1/2 teaspoon [2.5 mL] pepper
  • 2 cups [500 mL] fresh mushrooms
  • Brown beef in oil over medium heat, until no longer rosy.
  • Add tomato juice, tomato paste, cream of tomato and chili sauce.
  • Stir well, add remaining ingredients and stir again.
  • Cook over medium heat 2 1/2 hours.
  • Stir often to avoid sticking.