Spaghetti and Meat Sauce
It seems that every major North-American city has an Italian district and the city of Montréal is no different. This recipe has been in my family for generations and serves as a base for other recipes.
For example, I used this sauce with fries and cheese curds to make an Italian poutine. It also makes an excellent base for a Lasagne.
- 38 fluid ounces (1125 ml) of stewed tomatoes coarsely chopped
- 5½ fluid ounces (160 ml) of tomato paste
- 1 pound (450g) of lean beef
- 1 onion (approximately 50 g) finely chopped
- 2 cloves (5 – 10 g) of minced garlic
- 1 tablespoon (15 g) of butter
- 1 tablespoon (15 g) of olive oil
- 1 tablespoon (15 g) of sugar
- 2 teaspoons (10 g) of salt
- 1 teaspoon (5 g) of pepper
- 1 teaspoon (5 g) of celery salt
- ½ teaspoon (2.5 g) of crushed red pepper
- ½ teaspoon (2.5 g) of Italian seasoning
- On medium high in a large pan, melt butter and pour olive oil.
- Sauté onions and garlic until onions are transparent but not brown.
- Add beef and cook until meat is no longer pink.
- Sprinkle in salt, pepper, celery salt, crushed red pepper, Italian seasoning and sugar to the meat. Stir contents to ensure an even mix.
- Reduce heat and add in stewed tomatoes. Simmer for 10 to 15 minutes.
- Stir in the paste to thicken sauce. Simmer while covered for another 15 to 25 minutes until the sauce is nice and thick.