Spaghetti Sauce, You Say!
"John H." wrote:
For every pound of ground beef, I'd ad two *hot* Italian sausage.
The five pound of ground beef make this a *very meaty dish. You'd not
reduce the GB?
Nope, I like meaty spaghetti sauce. I brown the ground beef, but don't add it
back to the sauce until the sauce has cooked for an hour or more. I then re-add
the ground beef. If I had too much, I'd just save the rest in the freezer. I use
the ground beef as a 'thickener'. Once it's been re-added, I only cook for
another 15 mins or so.
I like the ground beef, in spaghetti sauce, to be 'lumpy', not all liquified,
which cooking for an hour tends to do.
Good points all!
--
Skipper
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