UMAM spaghetti sauce

As tasted at Ferment Fest, Sept. 2025.

All the comfort of a classic homemade spaghetti sauce, but with a twist. Here, the salt and industrial sauces are replaced by UMAM fish sauce, resulting in a rich, delicious, and perfectly balanced sauce with a depth of flavour that makes all the difference... a true favourite.

Preparation time: about 15 minutes

Cooking time: about 1 hour 45 minutes

Ingredients:

• 1 lb ground beef or veal
• 5 to 6 spicy Italian sausages (about 350 g, optional)
• 2 slices bacon, diced
• 2 cups each: bell pepper, celery, and carrot, finely diced
• 1 can sliced mushrooms (227 g)
• 2 cups chopped onions
• 3 garlic cloves, minced
• 2 cans diced tomatoes (796 ml each)
• 2 bay leaves
• 1 tbsp each parsley and oregano
• 2 tsp each thyme and basil
• 3 tbsp UMAM fish sauce
• 1 ½ tbsp brown sugar
• 1 cup red wine
• 1 cup water or chicken broth

Instructions:

1. Brown the bacon in one tablespoon of oil over medium heat.
2. Add the ground meat and, if using, the sausage meat. Cook until the meat is well browned.
3. Stir in the vegetables (except the mushrooms) and sauté for 5 minutes over high heat.
4. Add the remaining ingredients (except the mushrooms). Simmer over medium heat for about 1 hour.
5. If desired, use a hand blender to purée the sauce lightly.
6. Add the mushrooms and continue cooking for another 30 minutes.
7. Adjust seasoning to taste.

Recipe photo for reference only.