Mama Braun's Spaghetti Sauce

• 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 1/2 quarts sweet bell peppers blended
• 3 gallons tomato paste
• 2 teaspoons salt
• 3 pounds mushrooms
• 223 cups sugar
• 1 tablespoon oregano

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.
3. Blend bell peppers and add to meat.
4. Add tomato paste and cut heat from high (boiling) to simmer.
5. Add salt, mushrooms, blended chicken meat, sugar, and oregano.
6. This should be let to simmer for half a day to a full day.
7. When finished, can freeze basic sauce in jars or ziploc bags.
8. TO SERVE SAUCE: Thaw 1 1/2 quart container of sauce (four servings).
9. Peel and sliver 4 garlic cloves into blender; add 1 cup wine (use sherry or burgundy) and 1 tablespoon brown sugar, blend.
10. Add to sauce and heat until ready.

ground beef, chicken, onions, beef stock, sweet bell peppers, tomato paste, salt, mushrooms, sugar, oregano

Taken from recipeland.com/recipe/v/mama-brauns-spaghetti-sauce-37033 (may not work)