Quebec Meat Sauce a la Laetitia

Grand-Mother’s non-traditional meat sauce that I’ve enjoyed since birth and now make regularly.

This meat sauce is ideal when making a lasagna or simply over spaghetti. The chili powder and touch of clove gives this sauce a little taste unlike others.

I suggest this Bolognese sauce recipe be doubled as it freezes very well and makes weeknight meals a breeze.

Ingredients:

• ¼ cup vegetable oil
• 1 large onion, diced
• 8 ounces celery, diced
• 2 large garlic cloves, minced
• ¾ pound ground pork
• ¾ pound ground beef
• ½ Tbsp. red pepper flakes
• 1/8 tsp. ground cayenne pepper
• ½ Tbsp. each chili powder, salt and pepper
• 1 bay leaf
• ¼ tsp. cloves
• 1 Tbsp. granulated sugar
• 1 20-ounce can tomato juice
• 1 28-ounce can Italian-style tomatoes, chopped
• 2 6-ounce cans of tomato paste

Directions:

In a large saucepan over medium-high heat, warm the oil. Add the onion and celery and sauté for 5 minutes. Add garlic and sauté another minute. Add meats and sauté until completely cooked, 5-7 minutes. Add spices and sugar and cook 1 minute. Add tomato juice, Italian-style tomatoes and the tomato paste and stir to combine. Bring mixture to a boil, then reduce heat to medium-low and simmer, stirring occasionally, for 2 hours. Season again with salt, pepper and sugar as needed.

8 Servings.