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Spaghetti Sauce, You Say!
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. -- Skipper |
Spaghetti Sauce, You Say!
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Spaghetti Sauce, You Say!
"Skipper" wrote in message ... 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 Drop the ground meat and add 5 pounds of sweet Italian sausage. Pre-cook the sausage for 30 minutes in the oven at 350 F. Cut it in bite sized pieces and add it to the sauce. Simmer for an hour or two. Remember to use fresh parmesan, not the Kraft crap. We had spaghetti with sauce and sausage last night. Yummy. |
Spaghetti Sauce, You Say!
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. |
Spaghetti Sauce, You Say!
*JimH* 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? Drop the ground meat and add 5 pounds of sweet Italian sausage. Pre-cook the sausage for 30 minutes in the oven at 350 F. Cut it in bite sized pieces and add it to the sauce. Simmer for an hour or two. Remember to use fresh parmesan, not the Kraft crap. We had spaghetti with sauce and sausage last night. Yummy. Will give it a try. Thanks! -- Skipper |
Spaghetti Sauce, You Say!
"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? |
Spaghetti Sauce, You Say!
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 |
Spaghetti Sauce, You Say!
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Spaghetti Sauce, You Say!
*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 |
Spaghetti Sauce, You Say!
"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 |
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 |
Spaghetti Sauce, You Say!
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? :) |
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. ;-) |
Spaghetti Sauce, You Say!
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 |
Spaghetti Sauce, You Say!
"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 |
Spaghetti Sauce, You Say!
"Skipper" wrote in message ... 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 What no wine? |
Spaghetti Sauce, You Say!
Bill McKee wrote:
Adding a good Italian sausage seems like a great idea. Just never tried it. How would you modify the recipe for the addition? What no wine? We leave the whine to Krause. You know, a red might just add to this meal. -- Skipper |
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 |
Spaghetti Sauce, You Say!
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 ? |
Spaghetti Sauce, You Say!
tafflad wrote:
seen this, sour dough, chill recipies etc........... is this all Freudian somehow for boats ? Yes. -- Skipper |
Spaghetti Sauce, You Say!
Harry Krause wrote:
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 ? Skipper, who is posting the recipes, has no boat. Our own little 'Martha Stewart'. |
Spaghetti Sauce, You Say!
tafflad wrote:
isn't there a food group thisw could be posted on ? .......... is this all Freudian somehow for boats ? And *your* boating related question/statement is? BTW, my spell checker got confused over 'tafflad'. It wants to know whether its 'baffled', 'raffled', or 'waffled'. They all seem to fit in a way, so which is correct? -- Skipper |
Spaghetti Sauce, You Say!
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? :) |
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 |
Spaghetti Sauce, You Say!
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Spaghetti Sauce, You Say!
"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. |
Spaghetti Sauce, You Say!
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 |
Spaghetti Sauce, You Say!
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 |
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 |
Spaghetti Sauce, You Say!
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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 |
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? |
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