Sauce à Spaghetti Firebarns
4 hours (cooking) + 25 minutes • 15 servings


In our opinion the best spaghetti sauce ever, enhanced with our Bloody Caesar spices, our Montreal spices and our Original hot sauce. Prepared with lean ground beef, diced and crushed tomatoes, tomato paste, celery, carrots, onions, garlic, beef broth and salt to taste, this sauce recipe will please the whole family!


  • 1.2 kg lean ground beef
  • 2 carrots, peeled and cut into small cubes
  • 2 celery cut into small cubes
  • 2 onions, roughly chopped
  • 1 C. chopped garlic
  • 2 cans of crushed tomatoes 796 ml
  • 2 cans of diced tomatoes 796 ml
  • 1 can of tomato paste
  • 1 cup beef broth
  • 2 tbsp. tablespoon of Bloody Caesar spices
  • 2 tbsp. tbsp Montreal steak spice
  • 3 tbsp. tbsp Original hot sauce
  • Salt to taste


  1. In a large saucepan over medium-high heat, cook the beef with a drizzle of olive oil and Montreal steak spices. Cook in 2 stages for easier cooking.
  2. In the same saucepan, add the carrots, celery, onions and garlic. Add the Caesar spices, simmer over medium heat for 2 to 3 minutes and add the can of tomato paste. Mix well and continue cooking for about 5 minutes.
  3. Add the crushed tomatoes and diced tomatoes, beef broth and Firebarns Original. Add salt to taste and simmer over low heat for 4 hours, stirring regularly.


Jasmin Perreault said:

Très bonne, onctueuse, un léger, mais très léger goût de piquant, donc accessible à tous, petits et grands. Ma famille a adoré. Ça se prépare en un après-midi et c’est chaud pour le souper. Génial!

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