Ingredients Jump to Instructions ↓

  1. 15 lbs 6810g / 240oz Ground beef - (or 10 lb ground bee 5 lbs 2270g / 80oz Ground lamb)

  2. 2 Chicken necks and backs - boiled down in own b

  3. 9 lbs 4086g / 144oz Onion - unpeeled

  4. 2 Beef stock

  5. 4 1/2 Bell peppers - blended

  6. 3 Progresso tomato paste

  7. 2 teaspoons 10ml Salt

  8. 3 lbs 1362g / 48oz Mushrooms

  9. 2 2/3 cups 527g / 18oz Sugar

  10. 1 tablespoon 15ml Oregano Gunk - to taste Recipe

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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.


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