"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

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