Mom’s Spaghetti (well my version of Mom’s spaghetti)

This recipe originally came from the Black Swan cook book, a bed and breakfast in Jefferson, Texas.  When I got this recipe from my mom, she told me that she dictated straight from the cook book, but my sister maintains that this is really my version, of my mom’s version, of the Black Swan spaghetti recipe.  So, who knows where it all came from, but it’s good stuff, so who cares.

1 lb grass-fed ground beef

1 lb ground pork (you can use sausage instead)

1 large onion

1/4 cup minced garlic

1 bell pepper

3 stalks celery

1 cup fresh sliced mushrooms

3 cups tomato sauce

1 can rotel tomatoes

1/2 cup beef broth

1 cup red wine

1/4 cup strong brewed coffee (you can also use instant but I always have some brewed sitting around)

2 small cans sliced black olives

1/4 cup Parmesan cheese

2 cubes beef bullion

1 Tbsp parsley

4 bay leaves

1 Tbsp thyme

1 Tbsp oregano

1/2 Tbsp marjoram

1/2 Tbsp rosemary

1/2 tsp dry mustard

1 tsp sugar

salt and pepper to taste

Brown onions, garlic, mushrooms (unless canned), bell pepper, and celery (I don’t like chunky sauce so I use a food processor to chop all of this finely before browning) in a few tablespoons of butter until soft but not completely done.  Add the meat and brown until there is no pink remaining.  I do not drain the meat as ours is lean and the small amount of grease it does produce adds flavor–if your meat is fattier, you might need to drain off some grease.  I like to add the spices while the meat is cooking, but they can be added after you add the tomatoes.  Either way, throw in the rest of the ingredients and turn the pot to medium low.  Simmer for 1-2 hours.  This is not a must, but your sauce will be tastier the longer it simmers.  Make sure and stir frequently or you will get a burnt layer on the bottom.  Boil your favorite pasta and enjoy!  This makes A LOT of sauce so be ready to invite people in to take care of the excess or freeze it for a quick meal later on.