Spaghetti Sauce, You Say!
 

On Mon, 14 Nov 2005 22:03:41 -0500, wrote:

On Mon, 14 Nov 2005 16:19:31 -0600, Skipper wrote:

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?

Replace half the burger with sausage or to taste.

Caramelize the onion then in same pan brown the garlic, brreak up
and start browning the sausage, then the burger,
Deglaze the pan with red wine to get the stuck stuff off the bottom
and then add your other ingredients.

Now we're gettin' into the gourmet stuff ... red wine....humph!

[Thanks for the idea, though.]

I use hot italian link sausage, cut into edible size pieces after I brown it.

--
John H.

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

Spaghetti Sauce, You Say!
 

I stand corrected.


"John H." wrote in message
...
On Mon, 14 Nov 2005 21:06:36 -0500, "Sir Rodney Smithers" Ask me about my
knighthood. wrote:

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
m...
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


WRONG!!

Add several cloves immediately!

Then, about 15 minutes before finishing, add several more cloves.

That way, the house smells great for a couple hours *and* you get the
garlic
punch!

--
John H.

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

Spaghetti Sauce, You Say!
 

I would recommend you do away with the ground beef and strictly use Italian
sausage. Once the sauce is finished, separate into two batches, one with
sweet Italian sausage (for the wussies), and another with hot Italian for
those who know what is good.


"John H." wrote in message
...
On Mon, 14 Nov 2005 22:03:41 -0500, wrote:

On Mon, 14 Nov 2005 16:19:31 -0600, Skipper wrote:

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?

Replace half the burger with sausage or to taste.

Caramelize the onion then in same pan brown the garlic, brreak up
and start browning the sausage, then the burger,
Deglaze the pan with red wine to get the stuck stuff off the bottom
and then add your other ingredients.

Now we're gettin' into the gourmet stuff ... red wine....humph!

[Thanks for the idea, though.]

I use hot italian link sausage, cut into edible size pieces after I brown
it.

--
John H.

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

Spaghetti Sauce, You Say!
 

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

Spaghetti Sauce, You Say!
 

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

Spaghetti Sauce, You Say!
 

Sir Rodney Smithers wrote:

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.

Good points all...except for the black olive comments. ;-)

--
Skipper

Spaghetti Sauce, You Say!
 

"Sir Rodney Smithers" Ask me about my knighthood. wrote in message
...
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.

Wow, Sir Rodney, you and I agree 100% about the olives! I also love the
bell peppers in the pasta sauce. This makes a great meal when out at a
secluded anchorage in the north of Lake Huron. A chilled bottle of white
wine to start and then a robust red with the pasta. That is heaven!

Jim Carter
"The Boat"
Bayfield

Spaghetti Sauce, You Say!
 

On Tue, 15 Nov 2005 07:30:31 -0500, "Sir Rodney Smithers" Ask me about my
knighthood. wrote:

I would recommend you do away with the ground beef and strictly use Italian
sausage. Once the sauce is finished, separate into two batches, one with
sweet Italian sausage (for the wussies), and another with hot Italian for
those who know what is good.


"John H." wrote in message
.. .
On Mon, 14 Nov 2005 22:03:41 -0500, wrote:

On Mon, 14 Nov 2005 16:19:31 -0600, Skipper wrote:

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?

Replace half the burger with sausage or to taste.

Caramelize the onion then in same pan brown the garlic, brreak up
and start browning the sausage, then the burger,
Deglaze the pan with red wine to get the stuck stuff off the bottom
and then add your other ingredients.

Now we're gettin' into the gourmet stuff ... red wine....humph!

[Thanks for the idea, though.]

I use hot italian link sausage, cut into edible size pieces after I brown
it.

--
John H.

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


I can't figure out where your head's at.

You use *only* the hot Italian sausage *and* the ground beef. That way, when the
wuss wife takes her sausage out, 'cause it's too hot, and puts it on your plate,
where it belongs, then she'll have a little meat left in her s'ghetti.

--
John H.

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

Spaghetti Sauce, You Say!
 

I guess that way you get some extra Sausage.


"John H." wrote in message
...
On Tue, 15 Nov 2005 07:30:31 -0500, "Sir Rodney Smithers" Ask me about my
knighthood. wrote:

I would recommend you do away with the ground beef and strictly use
Italian
sausage. Once the sauce is finished, separate into two batches, one with
sweet Italian sausage (for the wussies), and another with hot Italian for
those who know what is good.


"John H." wrote in message
. ..
On Mon, 14 Nov 2005 22:03:41 -0500, wrote:

On Mon, 14 Nov 2005 16:19:31 -0600, Skipper wrote:

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?

Replace half the burger with sausage or to taste.

Caramelize the onion then in same pan brown the garlic, brreak up
and start browning the sausage, then the burger,
Deglaze the pan with red wine to get the stuck stuff off the bottom
and then add your other ingredients.

Now we're gettin' into the gourmet stuff ... red wine....humph!

[Thanks for the idea, though.]

I use hot italian link sausage, cut into edible size pieces after I
brown
it.

--
John H.

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


I can't figure out where your head's at.

You use *only* the hot Italian sausage *and* the ground beef. That way,
when the
wuss wife takes her sausage out, 'cause it's too hot, and puts it on your
plate,
where it belongs, then she'll have a little meat left in her s'ghetti.

--
John H.

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

Spaghetti Sauce, You Say!
 

Skipper wrote:
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

I'd put a line in that said:

Add 1lb. Italian sausage.

How simple ARE you?