On Mon, 14 Nov 2005 18:22:11 -0500, " *JimH*" wrote:


"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. ;-)


My sauce usually cooks for at least a couple hours. I like the smell of garlic!

--
John H.

"Divide each difficulty into as many parts as is feasible and necessary to resolve it."
Rene Descartes