Grand-Mother’s non-traditional meat sauce.  Perfect over spaghetti and used in a lasagna. I suggest this recipe be doubled as it freezes very well.

• ¾ lb ground pork
• ¾ lb ground beef
• ¼ cup oil
• 1 large onion, chopped
• 1 garlic clove, minced
• 8 ounces celery, diced
• 1-20 ounce can tomato juice
• 1-28 ounce can Italian-style tomatoes, chopped
• 2 small cans of tomato paste
• ½ tbs. red pepper flakes
• 1/8 tsp. ground cayenne pepper
• ½ tbs. chili powder
• 1 bay leaf
• salt & pepper
• ¼ tsp. cloves
• 1 tbs. sugar

Sauté onion and celery in oil for 5 minutes in a large saucepan over medium-high heat.  Add garlic and sauté another minute.  Add meats and sauté until completely cooked, about 5 minutes.  Add spices and sugar and cook 1 minute.  Add tomato juice, paste, and Italian-style tomatoes.  Salt and pepper to taste.  Bring mixture to a boil, then reduce heat to medium-low and simmer, stirring occasionally, for 2 hours.  Reseason with salt and pepper as needed.

6 Servings.

Tags: bolognese, meat sauce, spaghetti sauce

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Posted in Beef Canadian Entrees Italian by Veronique 1 Comment