Extra-Meaty Spaghetti Sauce

Now that the calendar has flipped to October, and the last wave of higher-than-average temps have moved on with the brisk winds, fall is most definitely here. Some of us have even seen a few (or more!) flurries in the air! Every year at this time, I know I’m not alone when I start to crave comfort food. There’s something so soothing about a hearty meal in the fall months. With the new fall schedule comes a renewed focus on dinner with the family.

A recent survey by MARU/Matchbox of more than 1,000 Canadians reveals an organic landscape on our plates: almost one-third of Canadians (30 percent) say they purchase organic meat. DuBreton®, the largest producer of organic and Certified Humane® pork in Canada and North America, has noticed an increase in demand since it first offered organic pork in the early 2000’s. Now the company offers a wide variety of certified products ideal for busy weeknight meals or special occasions with the whole gang this fall.

As families everywhere prepare for busy fall schedules, the classic meat sauce is a food prep staple – and for good reason, it’s protein-packed, crowd-pleasing and, most importantly, freezes well and can be reheated within minutes. For a great twist on a classic recipe try duBreton’s Extra-Meaty Spaghetti Sauce!

Extra-Meaty Spaghetti Sauce
Author: duBreton
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
  • 450 g (1lb.) of ground pork
  • 1 package of mild or hot Italian sausages
  • 450 g (1lb.) of pork shoulder boneless roast or pork cubes
  • 1 – 125 g package of sliced smoked ham, minced
  • 15 ml (1 tbsp.) of olive oil
  • 2 onions, chopped
  • 3 stalks of celery, chopped
  • 1 green pepper, diced finely
  • 1 – 225 g (1/2 lb.) package of sliced mushrooms
  • 4 cloves of garlic, minced
  • 1 – 796 ml (28 oz) can of crushed tomatoes
  • 2 – 796 ml (28 oz) cans of diced tomato paste
  • 1 – 156 ml (5.5 oz) can of tomato paste
  • 30 ml (2 tbsp.) of Italian seasoning
  • Freshly ground salt and pepper
  1. Slice the sausages in half lengthwise and remove and discard the casing.
  2. In a large pot, heat the oil over high heat and sear the pork shoulder on all sides. Set aside in a dish.
  3. In the same pot, sauté the sausage meat along with the ground pork and ham.
  4. Add the vegetables. Continue cooking until the meat is cooked completely.
  5. Add the crushed and diced tomatoes, tomato paste and seasoning. Add salt and pepper to taste.
  6. Bring to a boil, return the pork shoulder to the pot and leave to simmer over medium-low heat for 2 to 3 hours until the pork shoulder meat shreds easily. Remove and shred the pork shoulder and then return the meat to the sauce.
  7. Adjust the seasoning and serve over your favourite pasta.

Find more delicious recipes online at You can also find recipes, info and tips by following duBreton on Twitter and Facebook!

While a healthy number of Canadians are choosing organic meat, unfortunately, 41 per cent of these consumers are frustrated with the lack of organic meat options at grocery stores. To help meet the growing consumer demand for organic and Certified Humane® pork, duBreton® is further extending its commitment. Since September of 2015, duBreton® has freed 165,808 pigs from traditional crates and another 43,133 are in the process of becoming crate-free. This puts duBreton® more than half-way to its groundbreaking commitment to raising 300,000 more crate-free pigs by the end of 2018. Being raised crate-free is a key requirement of both organic and Certified Humane® distinctions and the duBreton® announcement is one of the biggest humane farming initiatives ever made, representing an investment of $30 million.

“Once people understand the difference behind the organic and Certified Humane® certifications, they tend to seek out these pork options that are raised in a more natural way,” continues Mr. Breton. “More and more, Canadians want to feel good about what we eat and the certifications give them peace of mind that our animals receive the utmost care.”

Disclosure: This is a sponsored post on behalf of duBreton®. All opinions, as always, are my own.







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