Sweet & Spicy Spaghetti Meat Sauce

Purpose
A sweet and spicy spaghetti sauce full of meaty goodness with simple ingredients and no overnight cooking
Yield
~14 L sauce
Prep time
5 minutes
Cook time
2–3 hours

Equipment

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

  1. Brown the ground beef in the 15 L cauldron over medium-high heat, breaking it up as it cooks.
  2. 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.
  3. Add the H-14 spices and cayenne pepper directly to the beef.
  4. Stir well and cook for 1 to 2 minutes, until the spices smell stronger.
  5. Add the tomato paste.
  6. Stir well and cook for 3 to 5 minutes, letting the paste darken slightly and mix into the beef.
  7. Add the tomato juice and chili-style ketchup.
  8. Stir until the tomato paste is fully loosened into the sauce.
  9. Add the strained diced tomatoes.
  10. Stir well.
  11. Bring the sauce up to a gentle simmer.
  12. Add the frozen spaghetti vegetables.
  13. Stir until evenly distributed.
  14. Simmer uncovered or partially covered for 1 to 2 hours, stirring occasionally, until the sauce tastes integrated and the vegetables are tender.
  15. Stir in the brown sugar.
  16. Simmer for 10 to 15 minutes, then taste for sweetness only. Add up to 1⁄4 cup more brown sugar if needed.
  17. Stir in the butter near the end of cooking to round out the acidity and spice.
  18. Taste and adjust only if needed.

Notes

Storage note: Can be canned in 1 L mason jars easily with a Mason Jar Vacuum Sealer.

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