INGREDIENTS

500 mL [2 cups] of diced celery

500 mL [2 cups] of carrot dice

500 mL [2 cups] of onion dice

1 green pepper, membranes removed and deseeded, diced

1 red pepper, membranes removed and deseeded, diced

6 cloves of garlic, chopped

125 mL [1/2 cup] of oil

1 kilo [2 pounds] of ground beef

454 g [1 pound] of minced pork

454 g [1 pound] of chopped veal

5 boxes of 170 mL [6 ounces] each of tomato paste

2 cans of 540 mL [19 ounces] each of tomato juice

4 boxes of 284 mL [10 ounces] each of concentrated tomato cream soup

2 boxes of 796 mL [28 oz.] Each of tomatoes

250 mL [1 cup] of chili sauce

60 mL [1/4 cup] of HP sauce

1/4 cup [60 mL] of soy sauce

60 mL [1/4 cup] of Worcestershire sauce

100 g [1/2 cup] of sugar

2.5 mL [1/2 tsp] of mixed spices

5 mL [1 tsp ] of Italian spices

5 mL [1 tsp ] of red pepper or cayenne

5 mL [1 tsp ] of sage

5 mL [1 tsp ] of marjoram

5 mL [1 tsp ] of black pepper

10 mL [2 tsp ] of thyme

22.5 mL [1 1/2 tbsp] of salt

30 mL [2 tsp ] of paprika

45 mL [3 tsp ] of chopped parsley

5 bay leaves

PREPARATION

Preheat oven to 160 ° C [325 ° F].

Mix all the diced vegetables together in a large ovenproof pan.

Add all other ingredients and stir to mix.

Cover the pan and cook the sauce in preheated oven for 4 to 5 hours.

Discover the pan and continue cooking for another hour.

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