Monique Pomerleau, Fred's mother, has kindly agreed to have her famous spaghetti sauce recipe published in her son's book. Thanks, Momo!
In his very first book, Fred Campbell recounts his most memorable hunting and fishing adventures across Canada. In this passionate tribute to the richness of our land, its wildlife and its inhabitants, the entrepreneur and adventurer aims to inspire readers to explore, protect and better understand nature and its fragility.
Each chapter is accompanied by wild game and fish recipes created by chef Jean-Philippe Leclerc and inspired by the visited destinations.
One of our favorite fall recipes from the book is definitely Fred's mom Momo's comforting spaghetti sauce. A simple and easy recipe to try for your next family gathering.
Ingredients
- 1 lb (450g) ground moose
- ¼ lb (110g) ground pork
- 3 tbsp. olive oil
- 2 cloves garlic, minced
- 1 cup (150g) chopped onions
- 1 cup (135g) celery
- 1 cup (110g) grated carrots
- 1 package fresh mushrooms, sliced
- 1 green bell pepper, chopped
- 1 can (20 oz. 570ml) tomato juice
- 1 can 20 oz (570ml) diced tomatoes
- 1 can 5 oz (140ml) tomato paste
- 2 bay leaves
- ¼ cup (60) chili sauce
- 2 tbsp. worcestershire sauce
- 2 tbsp. soy sauce
- 1 tbsp. white sugar
- 1 tbsp. HP sauce
- 1 tbsp. salt
- 1 tsp. pepper
- ¼ tsp. cayenne pepper
- ¼ tsp. dried sage
- ¼ tsp. dried thyme
Method
- In a large saucepan over medium-high heat, brown the meat in the oil.
- Add vegetables and cook for about 10 minutes.
- Add remaining ingredients and bring to a boil.
- Reduce heat and simmer gently for 2 to 3 hours, stirring regularly, until sauce thickens.
- Serve over spaghetti or pasta, as desired.
