Mimik's spaghetti sauce | Sauce, dip and broth recipe

Ingredients

• 80 ml (1/3 cup) of vegetable oil
• 227 g (1/2 pound) of chopped beef
• 227 g (1/2 pound) of chopped veal
• 227 g (1/2 pound) of chopped pork
• 250 ml (1 cup) of chopped onion
• 1/2 package of 250 g (2 cups) of Les Cultures de chez nous sliced leeks
• 250 ml (1 cup) of chopped celery
• 250 ml (1 cup) of chopped green or red pepper
• 250 ml (1 cup) of mushrooms sliced into quarters
• 5 garlic cloves or Tabasco sauce drops
• 1 small Chili sauce bottle
• 1 can of 568 ml (20 oz) of tomato cream
• 1 can of 568 ml (20 oz) of diced tomatoes
• 1 can of 398 ml (14 oz) of tomato paste
• 30 to 60 ml (2 to 4 tablespoons) of HP sauce
• 30 ml (2 tablespoons) of Worcestershire sauce
• 5 ml (1 teaspoon) of sage
• 5 ml (1 teaspoon) of thyme
• 5 ml (1 teaspoon) of marjoram
• 5 ml (1 teaspoon) of basil
• 1 Bay leaf
• Salt and pepper up to taste