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Piazza Tomasso Spaghetti Sauce

Subject: Re: Piazza Tomasso sauce for spaghatte
From: Lisette
Date: 10/19/2021, 9:34 AM

On 10/19/2021 8:51 PM, Lisette wrote:

I looking for the original recipe of spaghetti sauce.
My brother bought only one this sauce in 1987 at grocery store each weeks!
Unfortunately, the Piazza Tomasso sauce is discontinued!
My brother look every where at grocery store many years and he never find 
this sauce!
Soon that will be the birthday of 60 years of my brother and, i would like 
to make a big surprise for supper with the Piazza Tomasso sauce.
If you have... 
is it possible to have the recipes please?
Thank you in advance....
My name is: Lisette

Hello Lisette,

I cannot find anything current about Piazza Tomasso sauce. The company may have gone bankrupt, or it may have been bought.

I could not find any recipes for Piazza Tomasso sauce.

I'll post this for reader input.


Hi Lisette,

I am still unable to locate a spaghetti sauce recipe with a solid link to Piazza Tomasso Restaurant on Decarie Road in Montreal. However, I searched again today, and I found two recipes that mention that restaurant and that indicate that their sauce is similar. The first one is here: Two Kooks In The Kitchen. It may taste similar. Note what the article says about adding a bit of yellow mustard.

The second one was on a Facebook page and was in French. The French and a computer English translation are below.


la recette de sauce à spaghetti Piazza Tomasso

From Manon Pelletier

Un oignon moyen, 2 gousses d'ail, 4 pieds de persil, 1 pincée de thym, 
1 pincée d'origan, 1 soupçon de cayenne, 3 c. a table d'huile d'olive, 
1 lb de boeuf émincé (pas du steak haché mais bien du boeuf émincé), 
4 oz de porc émincé (pas de porc haché mais bien du porc émincé), 
1 boite de purée de tomate (10oz), 5 tasses d'eau 1/4 c. thé de poivre noir, 
1 1/2 c. a table de sel, 1 c. a table de sucre. Écraser l'ail, 
hacher l'oignon fin et le persil, mettre dans une poêle et frire jusqu'à 
obtention d'une couleur doré. Ajouter la viande coupée en très petits morceaux, 
mélanger et faire brunir. Ajouter épices, sel, poivre et sucre, continuez a mélanger. 
Introduire la purée de tomate, puis l'eau, agiter et amener a ébullition. 
Réduire alors l'intensité du feu et cuire 1 1/2 heure. Ça donne pas mal la même 
texture mais pas tout a fait le même goût mais elle est très bonne quand même...

One medium onion, 2 cloves of garlic, 4 stalks of parsley, 1 pinch of thyme, 
1 pinch of oregano, 1 dash of cayenne, 3 tbsp. a tablespoon of olive oil, 
1 lb of minced beef (not ground steak but minced beef), 4 oz minced pork 
(no ground pork but minced pork), 1 can of tomato puree ( 10oz), 
5 cups of water 1/4 tsp. black pepper tea, 1 1/2 tsp. a table of salt, 
1 tbsp. a table of sugar. Crush the garlic, chop the onion and parsley, 
put in a pan and fry until golden brown. Add the meat cut into very small pieces, 
mix and brown. Add spices, salt, pepper and sugar, continue to mix. Add the 
tomato puree, then the water, stir and bring to a boil. Then reduce the intensity 
of the heat and cook for 1 1/2 hours. It gives a lot of the same texture but not 
quite the same taste but it is still very good ...

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