I have to agree with Skipper on this (except for the olives, they are best
left in the rear of the refrigerator till they grow hair, then toss them in
the trash). Onions, mushrooms, bell peppers and even thin garlic slices
should be in large chunks.

I have found one pot dishes are great for a weekend on the boat. Chili,
pasta, thick and hearty soups are all great hot meals for the fall and
spring time. I like to keep the pasta and sauce in separate Tupperware.
Re-heat them separately in the microwave, and then pour the sauce over the
pasta at the last minute. If you combine the two before serving, the pasta
gets too soft and absorbs all the liquid in the sauce.



"Skipper" wrote in message
...
NOYB wrote:

NO! No bell peppers in spaghetti sauce. Ever.

Why no bell peppers?

They overpower the sauce. Bell peppers have a unique, somewhat sweet
flavor
that lends itself well to sausage and peppers, and fajitas. But not
spaghetti sauce.

With spaghetti sauce, you ought to taste the tomatoes, garlic, and basil.
The extras like pancetta and onions, when done in small amounts, help to
bring out the flavor without overpowering it. Bell peppers overpower
everything.

Well, I must disagree with you on the bell peppers. When cut into 3/4" x
3" strips, they add a textural element to the dish. Remember, this
recipe calls for large element chunks. The large mushrooms, large
olives, and bell peppers pieces each add their own special 'bite' to
this dish. Together, this recipe seems better than its component parts.
They do work together. Give it a try.

--
Skipper