• 5 lbs lean ground beef (or regular)
• 2 cups chopped onions
• 2 cups celery stalks, diced
• 2 cups carrots, peeled and diced
• 2 cans sliced mushrooms 10 oz or large package of fresh mushrooms
• 1 green pepper, diced
• 1 red pepper, diced
• 2 garlic cloves, non roasted
• 6 tablespoons vegetable oil
• 2 cans 19 oz tomatoes
• 3 cans 6 oz tomato paste
• 1 container 33 oz V-8 vegetable juice (950 ml)
• 2 cans tomato soup 10 oz
• 5 bay leaves
• 2 tablespoon salt
• 1-1/2 teaspoon black pepper
• 2 teaspoon dried sage
• 2 teaspoon dried thyme
• 1 teaspoon cayenne pepper
• 1/2 teaspoon mixed spices
• 1 teaspoon marjoram
• 3 tablespoon parsley
• 1 tablespoon paprika
• 1 teaspoon Italian spices
• 1 tablespoon crushed red pepper
• 5 tablespoon sugar
• 1/2 cup of hot chili sauce
• 4 tablespoon H.P. sauce
• 4 tablespoon Soy sauce
• 4 tablespoon Worcestershire sauce

1. In a large saucepan, sauté all the vegetables in oil, except for the garlic cloves. Add the ground beef and blanch it. Add the remaining ingredients including the garlic and simmer for 2 hours. For best flavors, this is when you add fresh mushrooms.
2. Canning process: Fill the jars after sterilizing them in boiling water, seal them right away and put them in the oven at 300F degrees. Bring the sauce to boil for 20 minutes. Keep at room temperature, freeze them or sterilize them with an autoclave (steam sterilizer) for food safety purpose.

Makes 7 Pints
Prize-winning recipe of a Quebec city contest in 1960. Author says : Originally, this recipe use to require 3 types of meat (pork, beef and veal) and was lacking in spice flavors. Over the years, I have adapted my recipe with better choices of seasoning and brought it back to one type of meat; beef. Everyone now calls it "Franden's spaghetti sauce!'' I am very proud of it!
1st picture : Franden
2nd picture: lexibule35
3rd picture: cannellefa
4th picture: Zézet