Meat spaghetti sauce Recipe Gluten-free and dairy-free (casein-free).

ORGANIC INGREDIENTS

• 1 kg (2,2 lb) lean minced meat (pork, veal or beef)
• 1 finely chopped yellow onion
• 3 chopped or crushed garlic cloves
• 2 peeled carrots cut into very small cubes
• 2 chopped celery stalks
• 227g (8 oz) white mushrooms cut in half, then sliced thinly
• 2 cans 796 ml (28 oz) diced tomatoes
• 2 cans 398 ml (14 oz) tomato sauce*
• 1 can 156 ml (5,5 oz) tomato paste
• 125 g (1/2 cup) chili sauce
• 45 ml (3 tbsp) maple syrup
• 30 ml (2 tbsp) ketchup
• 15 ml (1 tbsp) dried oregano
• 15 ml (1 tbsp) dried basil
• 15 ml (1 tbsp) dried chives
• 15 ml (1 tbsp) Italian seasoning
• 5 ml (1 tsp) gound sage
• 2,5 ml (1/2 tsp) dried thyme
• 3 bay leaves
• 1 ml (1/4 tsp) crushed chili
• 10 ml (2 tsp) salt
• 1 ml (1/4 tsp) pepper

PREPARATION

1. In a large saucepan, cook the meat. Once cooked, using a slotted spoon, transfer it to the slow cooker container, taking care to leave any excess fat in the saucepan.
2. Add the remaining ingredients and mix well.
3. Cover and cook on low for 7 hours. Stir occasionally during cooking.
4. Remove the lid for the last 30 minutes of cooking to allow the sauce to thicken.