INGREDIENTS

2 kg half-lean minced meat

2 boxes of diced tomatoes

1 can (28 oz) tomato sauce

1,5 L vegetable juice

500 mL water

2 boxes of tomato paste

450 g (1 lb) smoked meat

2 spicy Italian sausages boots

450 g (1 lb) slices of salami

1 white mushroom

3 bay leaves

1 Spaghetti Spice Jar El-Ma-Mia style H-14

2 onions

1 frozen spaghetti vegetable bag

PREPARATION

Step 1

In a large cauldron, mix diced tomatoes, tomato paste, vegetable juice, water, bay leaves and frozen vegetables.

2nd step

Cut the smoked meat, salami and Italian sausages coarsely with scissors, then add to the liquid mixture. Add the spaghetti spices and stir.

Step 3

Heat the cauldron over medium heat.

Step 4

Meanwhile, in a skillet, cook the minced meat. Once the meat is well cooked, drain the fat and stir in the cauldron.

Step 5

Cut the two onions and mushrooms roughly and sauté in the pan. Stir in the cauldron and let simmer for 2h30.