My mom’s pasta sauce is pretty much legendary. She has been making some for as long as I can remember and she constantly gets asked for the recipe. When she came to stay with us for a couple of weeks in September, I jumped on the occasion to ask her to cook me a batch. Not only did she make me a vegan one, she even wrote the recipe down when I mentioned I would like to feature it on the blog… and posed with her creation afterwards! Say hello to Michèle, queen of pasta sauce!

This is not the quickest sauce to make but it certainly is amongst the best of the best!

For 10 jars


  • 4 cups minced faux-meat
  • 6 x 796ml (28 oz) cans dices tomatoes
  • 1 x 156ml can tomato paste
  • 2 large green peppers, diced
  • 3 celery stalks, diced
  • 2 large onions, diced
  • 3 garlic cloves, thinly chopped
  • 2 x 227g baskets mushrooms, sliced
  • 2 bay leaves
  • 2 cloves, whole
  • 1/2 cup Italian seasoning
  • 1/8 cup thyme
  • 1 tbs rosemary leaves
  • 1/8 cup oregano
  • 1/8 cup parsley
  • 1/8 cup basilic
  • Dried chili peppers to taste
  • Oil for cooking


  1. Preheat oven at 350 degrees F.
  2. In a big oven safe pan, warm a little bit of oil over medium heat and add in the green peppers, celery, onions and garlic. Cook for 3-4 minutes.
  3. Add the minced faux-meat. Cook for 2 another minutes.
  4. Add in the diced tomatoes and tomato paste and stir well.
  5. Add in all the spices, including the dried chili peppers and bring to a low boil.
  6. Once low boil is reached, cover and transfer to oven. Simmer in the oven for 3 hours.
  7. Remove from oven and add the sliced mushrooms. Adjust spices to taste and enjoy!



La sauce à spaghetti de ma mère est pratiquement légendaire. Elle en fait depuis aussi longtemps que je me souvienne et elle se fait demander la recette de façon régulière. Lorsqu’elle venue passer deux semaines chez nous en septembre, j’ai sauté sur l’occasion pour lui demander de m’en préparer un gros chaudron. En plus de m’en faire une végane, elle a même accepté de me donner la recette lorsque je lui ai mentionné que j’aimerais la publier sur le blogue… Et s’est même fait photographier avec sa création par la suite! Dites bonjour à Michèle, la reine de la sauce à spaghetti!

Ce n’est pas la recette la plus rapide à faire… Mais elle fait certainement partie du top des tops!

Pour 10 pots


  • 4 tasses sans-viande haché
  • 6 x 796ml (28 oz) boîtes tomates en dés
  • 1 x 156ml boîte pâte de tomate
  • 2 gros piments verts, coupés en dés
  • 3 branches de céleri, coupées en dés
  • 2 gros oignons, coupés en dés
  • 3 gousses d’ail, tranchées finement
  • 2 x 227g paquets de champignons, tranches finement
  • 2 feuilles de laurier
  • 2 clous de girofle, entiers
  • 1/2 tasse épices italiennes
  • 1/8 tasse thym
  • 1 tbs feuilles de romarin
  • 1/8 tasse oregan
  • 1/8 tasse persil
  • 1/8 tasse basil
  • Piments  forts séchés, au goût
  • Huile pour la cuisson


  1. Préchauffer le four à 350 degrés F.
  2. Dans un gros chaudron allant au four, faire chauffer un petit peu d’huile à feu moyen. Y ajouter: piment vert, céleri, oignon et ail. Cuire 3-4 minutes.
  3. Ajouter le sans-viande haché et cuire 2 minutes.
  4. Ajouter les tomates en dés et la pâte de tomate et bien mélanger.
  5. Ajouter toutes les épices, incluant les piments forts, et amener à faible ébulition.
  6. Une fois la faible ébulition atteinte, couvrir et mettre au four. Faire mijoter 3 heures au four.
  7. Retirer du four et ajouter les champignons tranches. Ajuster les épices au goût et voilà!



6 Comments on “Mimi’s Pasta Sauce – La Sauce à Spaghetti de Mimi

  1. This looks so amazing Kate! I love tomato sauces but most of the ones I’ve made are kind of plain, this one looks almost like a meal itself! I can’t wait to try it. PS, you mom is so cute! It must have been wonderful when she came to visit. 🙂

    Liked by 1 person

    • I can’t believe I’m just seeing this now! Thank you! My mom’s sauce has always been one of my favourite meals. I sometimes eat it just as it is, without pasta, so you’re right it’s pretty much a meal in itself. 😊


  2. Oh wow, I could go for some of this right now. I used to make my own marinara sauce all of the time and really enjoyed it. But for the past couple of years, it’s just been turning out “ok” and much of the time, pretty watery :/
    I will definitely be trying this – it sounds amazing. So thick & rich too. What a great maman you have!


    • Thank you Kimmy! I’m sure you’ll absolutely love it. I even eat it as is, without pasta, once in a while. 😊
      Strange what happened to your marinara sauce… You haven’t changed anything?


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