Ingredients

  • 80 ml (1/3 cup) vegetable oil
  • 227 gr (1/2 pound) grounded beef
  • 227 gr (1/2 pound) grounded veal
  • 227 gr (1/2 pound) grounded pork
  • 1 cup onion, chopped
  • 1/2 package of sliced leeks Les Cultures de chez nous
  • 250 ml (1 cup) chopped celery
  • 250 ml (1 cup) green or red pepper, chopped
  • 250 ml (1 cup) quartered mushrooms
  • 5 cloves of garlic
  • Tabasco sauce drops
  • 1 small bottle of chili sauce
  • 1-568 ml (20 ounces) can of cream of tomatoes
  • 1-568 ml (20 ounces) can of diced tomatoes
  • 1-398 ml (14 ounces) can of tomato paste
  • 30-60 ml (2-4 tbsp.) HP sauce
  • 30 ml (2 tbsp.) Worcestershire sauce
  • 5 ml (1 tsp.) sage
  • 5 ml (1 tsp.) thyme
  • 5 ml (1 tsp.) marjoram
  • 5 ml (1 tsp.) basil
  • 1 bay leaf
  • Salt and pepper to taste
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Preparation

  • Heat vegetable oil, brown grounded beef, veal and pork. Add onion, leeks, celery, red or green pepper, mushrooms and garlic and a few drops of Tabasco sauce. Add all other ingredients. Simmer for 2 to 4 hours.

Chef's notes

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