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“My mom got this recipe from her friend Norma in Sault Ste Marie. This Spagetti Sauce is fantastic and it makes lots. Be prepared to freeze what you can not use right away. (I divide the sauce into three freezer friendly containers so that I can use it for three different pasta meals without having to thaw the whole batch). Expect to spend the better part of the day doing making this. Your efforts will be rewarded, I get so many compliments that I make a pot just to give it to family members as a Christmas gift. Tip - add chilli powder, hot sauce and kidney beans and voila, it's a chilli !”

Ingredients Nutrition


  1. In a LARGE pot add: the two large cans of tomato juice, the lage can of crushed tomatoes and one large can of plain tomato sauce and let simmer on med.
  2. In frying pan: put a little oil, oregano, basil, garlic cloves, and parsley.
  3. Be sure not to burn. Add to sauce and don't clean the pan.
  4. In frying pan: one large can of tomato paste (or 2 small cans), fill each can with water and add to paste. Heat and add to sauce.
  5. In frying pan: put a little oil, chopped onion, chopped green pepper, chopped mushrooms, salt and pepper to taste. Saute and add to sauce.
  6. In frying pan: brown 2 lbs hamburger, garlic cloves, salt and pepper to taste, dried chili peppers to taste (not to many). When meat is brown add to sauce.
  7. In sauce: add 2 carrots (peeled and sliced big) add 3 bay leaves.
  8. Simmer 4 hrs, stirring occasionally.

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