Note: I double the recipe because I use this sauce to make lasagna.
Ingredients
- Meat:
- 2 lb (900 g) ground beef
- Vegetables:
- 4 onions, diced
- 4 to 6 cloves garlic, minced
- 1 green pepper, diced
- 1 red pepper, diced
- 4 to 5 stalks celery, sliced
- 1 pack (about 225 g) mushrooms, sliced
- Tomato products:
- 1 can (28 oz) puréed tomatoes
- 1 can (398 mL) tomato soup
- 1 can (19 oz) italian tomato sauce
- 1 can (5-1/2 oz) tomato paste
- Seasonings:
- 2 tsp (10 g) dry mustard
- 2 tbsp (30 mL) Worcestershire sauce
- 1 tbsp (15 mL) chili sauce
- 1/2 to 3/4 cup (125 to 190 mL) red wine (the wine can be replaced with 4 tbsp vinegar)
- 1 tbsp (15 g) sugar
- 1 tsp (5 g) salt
- 1 tsp (5 g) pepper
- 1 tsp (5 g) celery salt
- 1 tsp (5 g) garlic salt
- 1 tsp (5 g) basil
- 1 tsp (5 g) oregano
- 1/2 tsp (2 g) red pepper
- 2 bay leaves
Steps
- In a large pot, brown the garlic and onions.
- Add the ground beef and cook for a few minutes.
- Add all of the other ingredients and stir to combine.
- Cook over medium heat for about 2 hours.
