Mama Braun's Spaghetti Sauce
(or 10 lb ground beef and 5 lb ground lamb)
and backs, boiled down
prefer veal stock if possible
sweet bell peppers
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.