Quebec Meat Sauce a la Laetitia

Lasagna 001Grand-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.

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  1. Unique and delicious! Takes a bit of time, but definitely worth the wait. Do yourself a favor and make a double batch and use some of the sauce to make the lasagna also found on this site.


  1. […] the ingredients, measurements and techniques to make the final dish my own (okay, I follow my grandma’s meat sauce recipe to the […]

  2. […] so we can just eat in front of the television later.  Today, I made my Grandma’s amazing meat sauce that we’ll eat with spaghetti.  I double the sauce recipe as it freezes […]

  3. […] to red pasta sauce, I like meaty ones with lots of simmering time and layers of flavor like my Quebec Meat Sauce and my Ragu alla Bolognese.  Some time though, I want a fresh, quick-to-prepare, light sauce and […]

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