Meat spaghetti sauce

INGREDIENTS

2 c. to tab (30 ml) olive oil

1/4 cup (60 ml) of pancetta (or bacon) coarsely chopped

2 cups (500 mL) finely chopped onion

5 cloves garlic, chopped finely

1 cup (250 mL) chopped carrot

1 cup (250 mL) chopped celery

1 green or red pepper diced

2 t (500 mL) mushrooms quartered

1 1/2 lb (750 g) lean ground beef

1 diced tomatoes (28 oz / 796 ml)

1 pureed tomatoes (28 oz / 796 ml)

1 can of tomato sauce (14 oz / 398 ml)

3 c. to tab (45 ml) tomato paste

1 1/2 cups (375 ml) of red wine

1/2 tsp. tsp (2 mL) salt

1/2 tsp. tsp (2 mL) ground black pepper

1 c. tsp (5 mL) hot pepper flakes

1 bay leaf

1/3 cup (80 mL) chopped fresh basil

1/3 cup (80 mL) chopped fresh oregano

1/2 cup (125 ml) of fresh Italian parsley, chopped

PREPARATION

1. In a large saucepan, heat oil over medium heat. Add the pancetta and cook, stirring, for 2 minutes. Add onions and garlic and cook, stirring, for about 3 minutes or until they are soft. Add carrot, celery, green pepper and mushrooms and cook, stirring, for 5 minutes. Add ground beef and cook, breaking up meat with a wooden spoon until it is no longer pink.

2. In the saucepan, add the diced tomatoes and puree, tomato sauce, tomato paste, wine, salt, pepper, red pepper flakes and bay leaf and stir well. Bring to boil. Reduce heat to low, cover and simmer for about 1 hour or until sauce is thickened.

3. Remove the bay leaf. Stir in basil, oregano and parsley and cook for 10 minutes to allow flavors to blend. (You can prepare the sauce in advance, let it cool and put it in airtight containers. It will keep for up to 3 days in the refrigerator and up to 3 months in the freezer.)

Makes about 12 t (3 L).

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