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.

"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?

*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.

--
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?

My grandmother used to make her own sauce with plum tomatoes. It would
simmer on the stove all day long. She made great sauce, but I find the can
tomatoes, sauce and paste the only way to go. ; )


"Curtis CCR" wrote in message
oups.com...

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?

On Mon, 14 Nov 2005 21:05:49 -0500, "Sir Rodney Smithers" Ask me about my
knighthood. wrote:

My grandmother used to make her own sauce with plum tomatoes. It would
simmer on the stove all day long. She made great sauce, but I find the can
tomatoes, sauce and paste the only way to go. ; )


"Curtis CCR" wrote in message
roups.com...

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?




I use the crushed tomatoes instead of the sauce, and don't ever use tomato
paste.

--
John H.

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

*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.

NOYB 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.

Why no bell peppers?

--
Skipper

"Skipper" wrote in message
...
NOYB 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.

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.

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