Sauce à Spag Saguenay

A rich, meaty tomato-based spaghetti sauce from the Saguenay region, loaded with ground pork, beef, vegetables, bold spices, and a hint of sweetness and heat. Makes a generous batch—ideal for freezing or feeding a crowd.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a large pot, heat ¼ cup of oil and 3 tablespoons of butter. Add the ground pork and ground beef, and cook until browned.

Step 2

Add the 2 bags of frozen spaghetti vegetables and the chopped garlic. Stir in the HP sauce, Heinz 57 sauce, Worcestershire sauce, salt, and pepper. Cook for a few minutes until the vegetables begin to soften.

Step 3

Add the cayenne pepper, sugar, bay leaves, thyme, Italian seasoning, crushed chili peppers, Tabasco, chili sauce, tomato sauce, diced tomatoes, and tomato juice. Stir everything well and bring to a simmer. Reduce the heat and simmer gently for 2 hours, stirring occasionally.

Step 4

Add the tomato paste and mushrooms. Stir and continue to simmer for 1 more hour.