Healthy spaghetti sauce

Author: Geneviève Arbour Dt. P.
Sauce à spaghetti santé
Preparation 40
Baking 195
Portions 20 cups
Freezing No


  • 675 gr (1 1/2 pounds) of chopped lean beef or firm tofu
  • 60 ml (1/4 cup) of olive oil
  • 1 chopped onion
  • 4 medium carrots
  • 4 celery branches
  • 4 chopped garlic cloves
  • 1 can of 156 ml of tomato paste
  • 2 cans of 796 ml whole tomatoes without salt, broken up into large pieces with your hands
  • 250 ml de bouillon de légumes ou de poulet sans sel ajouté
  • 1 teaspoon of dried basil
  • 1 teaspoon of dried oregano
  • 1 teaspoon of dried parsley
  • 1 teaspoon of dried thyme
  • 1 Bay leaf
  • 1/2 teaspoon of hot pepper flakes
  • 1 package of 250 g (3 cups) of Les Cultures de chez nous sliced leeks
LeeksFind our bag in yourlocal grocery store

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  • In a large pot, brown the meat or tofu in 15 ml of the oil, half at a time. Add more oil as needed. Reserve in a bowl.
  • In a food processor, dice all the fresh vegetables except the leeks.
  • In the same pot, add the rest of the oil and brown the chopped vegetables until they begin to brown.
  • Add the meat, tomato paste, tomatoes, broth, herbs, bay leaf, red pepper flakes and sliced leeks. Bring to a boil and simmer gently, stirring and scraping the bottom of the pot regularly, about 30 minutes to 1:15 or until the sauce thickens. Serve over pasta of your choice.

Chef's notes