Get the latest Meatsauce recipes from Group Recipes. http://www.grouprecipes.com/tag/meatsauce This sauce is a standard in Louisville, Kentucky, and was invented years ago by a chef, Henry Bain, at the Pendennis Club. Bottled, it makes special Christmas gifts. It is better than A1 sauce. http://www.grouprecipes.com/81874/henry-bain-sauce.html Hearty and filling. It makes a lot, but freezes very nicely. http://www.grouprecipes.com/44554/baked-linguine-with-meat-sauce.html My thai friend made me this noodle for dinner, it tastes fantastic http://www.grouprecipes.com/39142/thai-tomato-meatsauce-noodle.html Henry Bain was the head waiter at the Pendennis Club in Louisville, Kentucky when in 1881 he created his famous sauce for cooking local game animal. To this day it is served in the club's dining hall and is mostly known as a sauce meats & fries steaks they serve there. It is also served with fries upon request. Henry Bain was the head waiter at the Pendennis Club in Louisville, Kentucky when in 1881 he created his famous sauce for cooking local game animals in. Locals liked it so much that its club members would bring their kills to the club after a day of hunting in the nearby woods along with potential members as a sort of recruiting tool. To this day it is served in the club's dining hall and is mostly known as a sauce for the venison steaks they serve there. It is also served with fries upon request. Even though only approximations exist, it is believed to have inspired the concept of dealing with "gamey" tastes by using strong vinegar, tomato and unique fruit overtones. The fruit in the current version is from a peach chutney recipe made by one of the second generation member's wives. It was once sold bottled in local markets but the only place to get it now is at the Pendennis Club. (from Wikipedia) But now you can make it ! http://www.grouprecipes.com/14147/henry-bains-sauce.html This recipe is basically ragu bolognese(spaghetti & meatsauce for americans) with some personal changes due to preference as well as being unable to find certain ingredients. I make a large batch for myself to freeze(weeks worth of dinner) but it should easily serve at least 8 servings. http://www.grouprecipes.com/3753/spaghetti-bolognese.html