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Mama Braun's Spaghetti Sauce

 

15

Yield

1

large batch

Prep

40

min

Cook

12

hrs

Ready

13

hrs

Trans-fat Free, High Fiber
 

Ingredients

15 pounds ground beef
(or 10 lb ground beef and 5 lb ground lamb)
2 quarts chicken necks
and backs, boiled down
*
9 pounds onions
unpeeled
2 quarts beef stock
prefer veal stock if possible
*
4 ½ quarts sweet bell peppers
blended
*
3 gallons tomato paste
*
2 teaspoons salt
3 pounds mushrooms
2 ⅔ cups sugar
1 tablespoon oregano

Directions

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, 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 1½ quart container of sauce (four servings).

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

Add to sauce and heat until ready.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 3202g (112.9 oz)
Amount per Serving
Calories 520447% of calories from fat
 % Daily Value *
Total Fat 274g 421%
Saturated Fat 104g 518%
Trans Fat 0g
Cholesterol 1464mg 488%
Sodium 2888mg 120%
Total Carbohydrate 81g 81%
Dietary Fiber 21g 84%
Sugars g
Protein 867g
Vitamin A 1% Vitamin C 139%
Calcium 71% Iron 270%
* based on a 2,000 calorie diet How is this calculated?

 

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