My mother’s spaghetti sauce recipe, to be precise. It’s thick, filled with vegetables and perfect for nights I don’t feel like cooking. I usually make this in the summer when the vegetables are cheap and plentiful, but I was out so here we are. I usually use two zucchini, but I had to do three grocery stores to find the one I have. You can add more vegetables (my mother adds mushrooms) or different meats, as you prefer.
A food processor is your friend to cut all the vegetables, or plan ahead and have lots of time if cutting by hand. Don’t be scared by the ingredient list! it all makes sense, I promise. I tend to err on the side of “more vegetables” so those quantities are quite adjustable.
1½ lbs ground beef
1 cup onion
4-5 cloves of garlic
Celery + Zucchini to taste
1 regular sized bottle of Heinz Chili Sauce
1 can Tomato Sauce (20oz)
1 can whole or diced tomatoes (20oz)
1 big can tomato juice
1 cup grated carrots
1 cup green bell pepper
2 to 4 tbsp HP sauce
2 tbsp Heinz 57 sauce
2 tbsp Worcestershire sauce
A few drops Tabasco
4 bay leaves
1 tbsp Italian seasoning
1 tsp Sauge
1 tsp Thym
1/4 tsp Marjolaine
1/4 tsp Mixed spices
1 tbsp sugar
salt and pepper to taste
1 cup red peppers (sweet or hot)
1. Heat some oil at the bottom of the pot and cook the onions and garlic until fragrant. Add the meat and cook until mostly browned.
2 Add the carrots and celery. Stir in for a minute or two.
3. Add the Zucchini. Mix well and wait until they start turning soft before the next step.
4. Add the bell peppers.
5. Add the can of tomatoes (with the liquid)
6. Add the tomato sauce, tomato juice and the bottle of chili. Mix well.
7. Add the spices. The sugar is to cancel the acidity of the canned tomatoes. Feel free to skip it if your tomatoes don’t have any acid after taste. Add salt and pepper to taste. Mix well.
8. Shimmer on low heat for 3½ – 4 hours. Find something to watch on tv and stir the sauce during the commercial breaks (personal timing trick)
9. Divide into containers and freeze.