My mom's recipe for spaghetti sauce may not be authentic by any means, but it's comfort food at its best, with ground beef, bacon and veggies in rich tomato sauce. It freezes beautifully, so feel free to make a double batch - you'll be thankful you did!
- 6 slices bacon, chopped
- 2 tbsp olive oil
- 2 lbs lean ground beef
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 cups dry red wine
- 2 cans (796 ml each) pureed tomatoes
- 3 tbsp tomato paste
- 2 bay leaves
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp hot pepper flakes (optional)
- In a large heavy-bottomed pot, fry the bacon in olive oil over medium-high heat until crisp. Add ground beef and cook for 5-7 minutes, breaking up into small chunks with a wooden spoon as it cooks, until browned. Using a slotted spoon, transfer the ground beef to a bowl and set aside.
- Add carrots, celery, onion and garlic to the pot, and saute for 10 minutes or until onion is soft and translucent. Return ground beef to the pot.
- Stir in the remaining ingredients, and bring the mixture to a boil. Reduce heat to low and simmer, stirring occasionally, for 45 minutes.
- Ladle sauce onto cooked spaghetti and serve with a scattering of grated Parmesan cheese.
Storage: Cooked sauce will keep for up to a week in the refrigerator, or up to 6 months in the freezer.
- Category: Mains
- Method: Stovetop
- Cuisine: Canadian