Sweet & Spicy Spaghetti Meat Sauce
Equipment
- 16-Quart (15 L) Stock Pot
- Long spatula
- Can opener
Ingredients
Meat and vegetables
- 6 kg ground beef (leaner = better)
- 1 1.75 kg bag of frozen spaghetti vegetables
- 3 796 ml cans of diced tomatoes (strained)
Base
- 1 1.36 L can of tomato juice
- 2 750 ml bottle of chili-style ketchup
- 2 396 ml cans of tomato paste
- 3⁄4 cup brown sugar (packed)
- 3 tablespoons butter
Seasoning
- 1 110 g packet of El-Ma-Mia H-14 spicy spaghetti sauce spices (red top)
- 1 tablespoon cayenne pepper
Instructions
- Brown the ground beef in the 15 L cauldron over medium-high heat, breaking it up as it cooks.
- Once the beef is fully browned, drain excess fat only if there is a very large amount. Leave enough fat to bloom the spices and tomato paste.
- Add the H-14 spices and cayenne pepper directly to the beef.
- Stir well and cook for 1 to 2 minutes, until the spices smell stronger.
- Add the tomato paste.
- Stir well and cook for 3 to 5 minutes, letting the paste darken slightly and mix into the beef.
- Add the tomato juice and chili-style ketchup.
- Stir until the tomato paste is fully loosened into the sauce.
- Add the strained diced tomatoes.
- Stir well.
- Bring the sauce up to a gentle simmer.
- Add the frozen spaghetti vegetables.
- Stir until evenly distributed.
- Simmer uncovered or partially covered for 1 to 2 hours, stirring occasionally, until the sauce tastes integrated and the vegetables are tender.
- Stir in the brown sugar.
- Simmer for 10 to 15 minutes, then taste for sweetness only. Add up to 1⁄4 cup more brown sugar if needed.
- Stir in the butter near the end of cooking to round out the acidity and spice.
- Taste and adjust only if needed.
Notes
Storage note:
Can be canned in 1 L mason jars easily with a Mason Jar Vacuum Sealer.