Grand-Mere Bosse's Spaghetti Sauce

Ingredients

• 2 lbs lean ground beef
• montreal steak spice
• 8 hot Italian sausage
• 2 ounces olive oil
• 4 garlic cloves
• chopped
• 4 cups onions
• julienned
• 2 cups celery
• 2 red peppers
• julienned
• 2 green peppers
• julienned
• 1 yellow pepper
• julienned
• 2 cups sliced button mushrooms
• 6 (28 ounce) cans diced tomatoes
• 2 (14 ounce) cans tomato sauce
• 2 (5 1/2 ounce) cans tomato paste
• 34 cup chili powder
• 14 cup dried oregano
• 14 cup dried basil
• 14 cup dried thyme
• 2 bay leaves
• 8 drops Tabasco sauce
• 6 drops Worcestershire sauce

Instructions

1. In a frying pan, pre-cooked round beef until no longer pink, adding seasoning (salt, pepper, Montreal steak spice), to taste.
2. Pre-cooked sausages in frying pan or poaching pan.
3. Once cooled, slice.
4. In a 20-litre stock pot, add olive oil and garlic; once garlic starts to sizzle, add onion, celery, peppers, and mushrooms.
5. Stir until vegtables start to become translucent, then add ground beef, sausage, diced tomatoes, tomato sauce - keep stirring.
6. Mix in all remaining ingredients; bring to a slow boil, then simmer for 2-3 hours.
7. It is very important to keep stirring regularly.
8. Remove what you want to keep chunky, and puree the remainder while still hot.
9. Makes 7-8 lb.
10. or 6 containers with 3 to 4 portions each.