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#2
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Spaghetti Sauce, You Say!
"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 |
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#3
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Spaghetti Sauce, You Say!
"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. ;-) |
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#4
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Spaghetti Sauce, You Say!
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 |
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#5
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Spaghetti Sauce, You Say!
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 . .. 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 |
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#6
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Spaghetti Sauce, You Say!
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 ... 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 |
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#7
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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 |
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#8
posted to rec.boats
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Spaghetti Sauce, You Say!
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 ****************************************** ***** Have a Spectacular Day! ***** ****************************************** |
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