la meilleure sauce à spaghetti firebarns sam foodndrinks sauce piquante cayenne
20 minutes + 3-4 hours (cooking) • 16 liters

Frank Foodndrinks Spaghetti Sauce

The best spaghetti sauce by Frank Menard x @samfoodndrinks: Ground beef, Italian sausage, and pepperoni simmer with onions, carrots, celery, and garlic. A trio of tomatoes, Italian spices, and our signature cayenne pepper sauce add a memorable kick.

Ingredients

Meats

  • 3.3 kg lean ground beef;
  • 3.3 kg of strong Italian sausage meat;
  • 5 spicy Roma pepperoni, diced.


Vegetables

  • 3 carrots, diced small;
  • 3 medium Spanish onions, finely chopped;
  • 2 heads of garlic, minced;
  • 6 celery stalks, diced.

Tomatoes

  • 9 cans of tomato paste (368 ml each);
  • 6 cans of diced tomatoes (796 ml each);
  • 6 cans of tomato sauce (698 ml each).

Seasonings

  • 1 bag of bulk Italian spices;
  • 1 bottle of Cayenne Hot Sauce 200 ml;
  • Salt and pepper, to taste.

Preparation

  1. In a very large pot, brown the
    carrots, onions, garlic and celery in a drizzle of oil.
  2. Add the bag of Italian spices and make
    Sauté for a few minutes to release the aromas.
  3. Stir in the ground beef and sausage meat
    Italian.
  4. Crumble well and cook until the
    meats are browned.
  5. Add the tomato paste, diced tomatoes and
    tomato sauce.
  6. Mix well to obtain a homogeneous base.
  7. Stir in the Roma pepperoni cubes and pour
    the bottle of cayenne hot sauce.
  8. Add salt and pepper to taste.
  9. Cook over low heat for 3 to 4 hours,
    stirring regularly.

Featured Products

Quick buy
Cayenne Hot Sauce 200 ml
$5.99 CAD