La sauce à spag à Diane

Diane's spaghetti sauce

His classic recipe has revived the brigade more than once, providing the perfect combination of energy and nostalgia to the troops.

DB, Didi, the legend, Diane Berg, is the mother of Francis Blais. Menu Extra's number one admirer from the start, she has come to all of our events and eaten all of our menus. She is also an exceptional cook! We're unsure Franky would have won the Top Chef Canada competition had she entered…

Outside of the kitchen, Diane advises dozens of entrepreneurs to perfect their business model and it is in large part thanks to her help that Menu Extra is on the right path.

Her generosity knows no bounds, so here she reveals her famous recipe. If you too, your mother makes a delicious spag sauce, share it with us!

Spaghetti Sauce from Diane Bergeron

Fry in 4 tablespoons of oil:

1 ½ lb ground beef

1 lb ground pork


2 tomatoes or 28oz

7 ½ oz tomato sauce

10 oz cream of tomato

1 green chilli, diced

3 cloves of garlic

3 onions diced

1 stalk of celery, diced

2 small carrots, diced

1 box of mushrooms

4 teaspoons of sugar

4 teaspoons of salt

2 teaspoons of pepper

1/2 teaspoon cayenne

1/2 teaspoon curry

3-4 bay leaves

1 pinch of cloves

½ teaspoon dry mustard

2 teaspoons chili sauce

4 tablespoons of vinegar

4 tablespoons of Worcestershire

1 teaspoon of oregano

1 tsp basil

1 teaspoon dried basil

Let simmer for 2 hours.

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