Mama Braun's Spaghetti Sauce

Title:
Mama Braun's Spaghetti Sauce

Yield:
1 Batch

Categories:
Entrees




Ingredients:





    15 lb Ground beef


          -(or 10 lb ground beef


          -and 5 lb ground lamb)


     2 qt Chicken necks and backs,


          -boiled down in own broth


     9 lb Onion, unpeeled


     2 qt Beef stock


 4 1/2 qt Bell peppers, blended


     3 ga Progresso tomato paste


     2 ts Salt


     3 lb Mushrooms


 2 2/3 c  Sugar


     1 tb Oregano


          Gunk, to taste


          -(see recipe)






 Fill two 5-gallon pots with equal portions of ground beef (or beef and


 lamb) and scramble over high heat until well-done.


 


 Blend onions and add to meat, along with beef juice. Blend bell peppers and


 add to meat.  Add tomato paste and cut heat from high (boiling) to simmer.


 Add salt, mushrooms, blended chicken meat, sugar, "gunk" and oregano. This


 should be let to simmer for half a day to a full day. When finished, can


 freeze basic sauce in jars or ziploc bags.


 


 TO SERVE SAUCE:  Thaw 1 1/2 quart container of sauce (four servings). Peel


 and sliver 4 garlic cloves into blender; add 1 cup wine (use sherry or


 burgundy) and 1 T brown sugar, blend. Add to sauce and heat until ready.


 


 Beau's notes:


 


 *  This sauce is patterned after that of a Syro-American restaurateur of


 Ocala whose restaurant, The Blue Bird, no longer exists. However, the


 spaghetti sauce recipe, one Mama (after trying at first more or less to


 duplicate the Blue Bird's) refined, is immortal. Because of the vegetables


 used in it, the family tradition has been to make a meal of spaghetti with


 the sauce alone. The basic sauce is useful also for lasagna and other pasta


 dishes.


 


 *  Mom uses juices from beef roasted with sherry and "gunk" for beef stock.


 


 *  The family is still  boycotting Hunt's anything!


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini