JohnH,
Never add the garlic till about 15 min. before the sauce is done. That way
it keeps the garlic punch.


"John H." wrote in message
...
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