Mama Braun’S Spaghetti Sauce

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Servings: 1 Difficulty: Intermediate
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Rich, slow-simmered meat sauce with deep savory flavors and tender vegetables
Mama Braun's Spaghetti Sauce recipe image
Mama Braun's Spaghetti Sauce recipe image
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Mama Braun’S Spaghetti Sauce

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 1 Calories: 4256.2

Description

This hearty spaghetti sauce is a labor of love, designed for batch cooking and long, slow simmering to develop deep, complex flavors. The base relies on a substantial amount of ground beef, enriched with blended onions, bell peppers, and mushrooms for a thick, textured consistency. A unique twist includes boiled chicken necks and backs for added stock depth, along with a touch of sugar and oregano to balance the acidity of the tomatoes. This recipe yields a large quantity perfect for freezing. It serves as a versatile foundation for spaghetti, lasagna, or other pasta dishes. The traditional serving method suggests blending fresh garlic with wine and brown sugar just before serving to brighten the rich, robust meat sauce. Ideal for family gatherings or meal prep enthusiasts who enjoy making food ahead of time.

Ingredients

Directions

  1. In two large 5-gallon pots, brown the ground beef (or a mix of beef and lamb) over high heat until well done.
  2. Boil chicken necks and backs in their own broth until tender, then blend the chicken meat and reserve the broth.
  3. Peel and blend the onions until smooth.
  4. Add the blended onions to the meat along with the beef stock and chicken broth.
  5. Blend the bell peppers until smooth and add them to the meat mixture.
  6. Stir in the tomato paste and reduce the heat to a low simmer.
  7. Add the salt, sliced mushrooms, blended chicken meat, sugar, oregano, and "gunk" (spice blend) to taste.
  8. Simmer the sauce gently for 12 to 24 hours to develop deep flavor.
  9. For serving, thaw the desired amount of sauce in a pot.
  10. Peel and sliver garlic cloves, then blend with wine, brown sugar, and a little sauce until smooth.
  11. Stir the garlic-wine mixture into the warmed sauce and heat through until ready to serve.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 4256.2kcal
% Daily Value *
Total Fat 255.4g393%
Saturated Fat 102.1g511%
Cholesterol 1327.9mg443%
Sodium 1225.8mg52%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 442.6g886%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: This sauce is designed for batch cooking. Freeze in jars or Ziploc bags for long-term storage.

Ingredient Variations: You can substitute some beef with ground lamb for a richer flavor. The "gunk" refers to a specific spice blend; adjust to taste or use a generic Italian seasoning mix if the original recipe is unavailable.

Stock Tip: For best results, use juices from beef roasted with sherry and spices for the beef stock component.

Serving Suggestion: This sauce is robust enough to be eaten as a meal on its own with spaghetti, or used as a base for lasagna and other pasta dishes.

History: This recipe is inspired by a Syro-American restaurateur's style from Ocala, Florida, refined by the Braun family.

Keywords: beef sauce, batch cooking, chicken stock, freezer friendly, garlic, ground beef, homemade sauce, italian american, lasagna sauce, mushrooms, onion, oregano, pasta sauce, slow simmer, spaghetti, tomato paste, wine
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