A simple and tasty beef spaghetti sauce, perfected over the years by my brother Georges. I often make it with a meat alternative such as Impossible Meat, and it’s still as delicious. It freezes very well. As my brother would say, to obtain the perfect sauce, “il faut y mettre du coeur”!
Spaghetti Sauce à la Georgio
Delicious meat spaghetti sauce, also wonderful with meat alternative
Servings: 4 servings
Ingredients
- 2 ½ lbs ground beef (or meat alternative like Impossible Meat)
- 20 oz canned mushrooms (2 cans)
- 70 oz canned tomato soup (7 cans)
- 6 oz tomato paste (2 small cans)
- 28 oz diced tomatoes (1 large can)
- 2 cloves garlic, finely chopped
- 1 large onion, diced
- 1 jalapeno pepper, finely chopped (optional)
- 1 cherry pepper, finely chopped
- 1 tsp Worcestshire sauce
- 1 tbsp olive oil
The Spices
- ½ tsp cayenne pepper
- 3 bay leaves
- ½ tsp marjoram
- ½ tsp thyme
- 1 tsp savory
- 1 tbsp oregano
- 1 tbsp rosemary
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until soft, about 5 minutes.
- Add the ground beef (or meat alternative) to the onions/garlic. Cook and stir until the beef is lightly brown.
- Add all the other ingredients and simmer for 1 hour, uncovered, stirring occasionally.
- Serve over spaghetti or rigatoni pasta, sprinkle with Parmesan cheese.
Notes
Freezes very well.
