INGREDIENTS

• 1/4 cup (60 mL) olive oil


• 1 chopped onion


• 3 chopped garlic cloves


• 1/2 cup (125 mL) chopped celery


• 500 g (1 lb) ground beef


• 500 g (1 lb.) chopped veal


• 1 can of 28 oz. (796 ml) seasoned diced tomatoes


• 1 can of 5½ oz (156 ml) tomato paste


• 5 ml (1 teaspoon) basil


• 5 ml (1 teaspoon) oregano


• 30 ml (2 tablespoons) of chicken concentrate


• salt and pepper

PREPARATION

• Pour the oil into a thick saucepan.


• Add the onion, garlic and celery and let it return for a few minutes.


• Add the meat and mix well.


• Add tomatoes, tomato paste, basil, oregano and chicken concentrate.


• Mix well and cook on low heat for two hours, stirring occasionally during cooking.


• Season with salt and pepper. Cook the spaghetti according to the directions on the package.