Evelyn Chartres Author
Spaghetti Italien

Spaghetti Italien

Spaghetti and Meat Sauce

Featured_Spag_BowlIt 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


  1. On medium high in a large pan, melt butter and pour olive oil.
  2. Sauté onions and garlic until onions are transparent but not brown.
  3. Add beef and cook until meat is no longer pink.
  4. Sprinkle in salt, pepper, celery salt, crushed red pepper, Italian seasoning and sugar to the meat.  Stir contents to ensure an even mix.
  5. Reduce heat and add in stewed tomatoes.  Simmer for 10 to 15 minutes.
  6. Stir in the paste to thicken sauce.  Simmer while covered for another 15 to 25 minutes until the sauce is nice and thick.

CC BY-SA 4.0 Spaghetti Italien by Evelyn Chartres is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.