"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?

--
Skipper

"John H." wrote:

PS. Just brown the sausage. It will cook in the sauce. That way the flavor stays
in the sauce also.

Appreciate the good advice.

--
Skipper

Skipper wrote:
*JimH* wrote:

Heck we just use the garlic Ragu and add some oregano and mushrooms. Who
has the time to make the sauce from scratch?

Those who respect traditional values and quality.

Would they use canned tomato sauce and ... good god! ... tomato paste?

"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. ;-)

On Mon, 14 Nov 2005 16:44:27 -0600, Skipper wrote:

"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.

--
John H.

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

"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

"Skipper" wrote in message
...
wrote:

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?

Adding a good Italian sausage seems like a great idea. Just never tried
it. How would you modify the recipe for the addition?

--
Skipper

What no wine?

Bill McKee wrote:

Adding a good Italian sausage seems like a great idea. Just never tried
it. How would you modify the recipe for the addition?

What no wine?

We leave the whine to Krause. You know, a red might just add to this
meal.

--
Skipper

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

isn't there a food group thisw could be posted on ?

seen this, sour dough, chill recipies etc........... is this all
Freudian somehow for boats ?