*JimH* wrote:
"NOYB" wrote in message
nk.net...

wrote in message
...
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

NO! No bell peppers in spaghetti sauce. Ever.



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

Figures.

"John H." wrote in message
...
On 14 Nov 2005 16:05:34 -0800, "tafflad"
wrote:

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 ?

We were gettin' to the fish addin' part. Just hang on. You can't add the
fish
too early or they'll git tough!

--
John H.

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

A good chili served from a wide mouth thermos would be very fitting while
anchor fishing in the winter for Sturgeon.

Yup.


On Tue, 15 Nov 2005 12:50:17 -0500, "Sir Rodney Smithers" Ask me about my
knighthood. wrote:

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



--
John H.

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

If you add some a couple cans of pinto beans, three tablespoons of chili
powder, and 1/4th cup of cumin, this makes some pretty good chili too!


On Tue, 15 Nov 2005 07:28:04 -0500, "Sir Rodney Smithers" Ask me about my
knighthood. wrote:

I stand corrected.


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


--
'Til next time,

John H

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