I was thinking about spaghetti sauce one day and how they might have removed the bitter taste from the tomatoes before sugar was refined and it took me back to the Renaissance Era and before Christofer Columbus Sailed in 1492 when trade change the world. And that is how I have come up with this recipe. It all started when a college friend was making sauce one day and I saw her put sugar in it! I said why are you putting sugar in it and she said it takes the bitterness out of it. I made my sauce like that for the next 25 years until my thinking led me to the discovery wine & grapes. Enjoy
2Saute onion in 1 tbsp of butter on med about 5 minutes or when they start to get brown edges. Add fresh crushed-chopped garlic and saute for 2 min. Don't burn the garlic.
3Brown 1 pound of the Hamburger in 1 tbsp of olive oil and put in a deep pot or a caldron with onion & garlic and seasoning spices. RESERVE 1/2 POUND OF GROUND BEEF FOR LATER.
4Crush grapes and remove skins then mince; & mince-puree celery stalks and add to cooked ground beef.
5Add Chopped Bell pepper
6Add 2 CANS of the tomato sauce and the de-seeded plum tomatoes with juice and a can of beef broth. Add 1-2 tbsp of red wine. RESERVE 1 CAN OF TOMATO SAUCE FOR LATER.
7Add mushrooms and cook on a low simmer for 5-6 hours or in a caldron over coals all day long. Stirring every 15-20 minutes.
8*Important-After 5-6 hours of sauce cooking-Lightly Brown the reserved 1/2 pound of ground beef and add to sauce along with the reserved can of tomato sauce. Add 1/2 tsp of cornstarch and cook for 5 minutes longer.
9Let the sauce cool & rest over night and then heat & serve any way you want. This is a very meaty sauce that is good with french bread by itself or with spaghetti noodles.