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Mama Braun's Spaghetti Sauce

  • 1serving
  • 780minutes
  • 5204calories

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Source: recipeland.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsB2, B3, B9, B12, C, D, P
MineralsZinc, Copper, Natrium, Silicon, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 15 pounds ground beef (or 10 lb ground beef and 5 lb ground lamb)

  2. 2 quarts chicken necks and backs, boiled down

  3. 9 pounds onion unpeeled

  4. 2 quarts beef stock prefer veal stock if possible

  5. 4 1/2 quarts sweet bell peppers blended

  6. 3 gallons tomato paste

  7. 2 teaspoons salt

  8. 3 pounds mushrooms

  9. 2 2/3 cups sugar

  10. 1 tablespoon oregano

Instructions Jump to Ingredients ↑

  1. Fill two 5-gallon pots with equal portions of ground beef (or beef and lamb) and scramble over high heat until well-done.

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

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

  4. Add salt, mushrooms, blended chicken meat, sugar, and oregano.

  5. This should be let to simmer for half a day to a full day.

  6. When finished, can freeze basic sauce in jars or ziploc bags.

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

  8. Peel and sliver 4 garlic cloves into blender; add 1 cup wine (use sherry or burgundy) and 1 tablespoon brown sugar, blend.

  9. Add to sauce and heat until ready.

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