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Mimik's spaghetti sauce

Author: Les Cultures de chez nous
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Images poireaux
Preparation 60
Baking 180
Portions 6 to 8
Freezing No
Ingredients
Preparation

Ingredients

  • 80 ml (1/3 cup) of vegetable oil
  • 227 gr (1/2 pound) of chopped beef
  • 227 gr (1/2 pound) of chopped veal
  • 227 gr (1/2 pound) of chopped pork
  • 250 ml (1 cup) of chopped onion
  • 1/2 package of 250 gr (1½ cup) of Les Cultures de chez nous sliced leeks
  • 250 ml (1 cup) of chopped celery
  • 250 ml (1 cup) of chopped green or red pepper
  • 250 ml (1 cup) of mushrooms sliced into quarters
  • 5 garlic cloves or Tabasco sauce drops
  • 1 small Chili sauce bottle
  • 1 can of 568 ml (20 oz) of tomato cream
  • 1 can of 568 ml (20 oz) of diced tomatoes
  • 1 can of 398 ml (14 oz) of tomato paste
  • 30 to 60 ml (2 to 4 tablespoons) of HP sauce
  • 30 ml (2 tablespoons) of Worcestershire sauce
  • 5 ml (1 teaspoon) of sage
  • 5 ml (1 teaspoon) of thyme
  • 5 ml (1 teaspoon) of marjoram
  • 5 ml (1 teaspoon) of basil
  • 1 Bay leaf
  • Salt and pepper up to taste
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Preparation

  • Heat vegetable oil, roast chopped beef, chopped veal and chopped pork. Add onion, sliced leeks, celery, green or red pepper, mushrooms and garlic or few drops of Tabasco.
  • Add any other ingredients.
  • Simmer for 2 to 4 hours.

Chef's notes