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 t Salt
3 lb Mushrooms
2 2/3 c Sugar
1 T 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.
