"John H." wrote in message
...
On Mon, 14 Nov 2005 17:35:43 -0500, John H.
wrote:
On Mon, 14 Nov 2005 17:12:05 -0500, wrote:
On Mon, 14 Nov 2005 15:52:52 -0600, Skipper wrote:
The best damn pasta sauce you'll ever try:
5 lbs Ground Beef
1 Onion - Coarsely Diced
2 Bell Peppers - Coarsely Diced
2 Cans Pitted Black Olives - Halved
1 Can Mushrooms - Stems & Pieces
1 Bunch Fresh Whole Mushrooms
2 Large Cans Tomato Sauce
2 Small Cans Tomato Paste
Add to Taste Ingredients:
Oregano
Parsley
Sweet Basil
Thyme
Sage
Salt
Pepper
Garlic Powder
Rosemary
Heat ground beef, diced onion, & bell pepper on high while stirring.
Strain off fat when done. Add balance of ingredients and simmer
uncovered for 1 hour.
What no sausage?
For every pound of ground beef, I'd ad two *hot* Italian sausage.
PS. Just brown the sausage. It will cook in the sauce. That way the flavor
stays
in the sauce also.
--
You may be right but you are dealing with pork. I think it is best to
precook it, if not just a little. It will still give off enough flavor to
the sauce.
We have never had a problem with overcooked or dried out sausage doing it
our way. ;-)