[Sca-cooks] Gawdawful spaghetti sauce- OOP

[Gretchen Beck]

I usually add balsamic vinegar -- adds a tang that just wine doesn't. I'm 
not much for thyme -- but parsley is good in such a mix. How about olive 
oil? Finally, if you did something like this again, did you cook the meat 
with the sauce?  If so, cook it separately and toss it with the noodles and 
sauce when serving.

Anyhow, that's what I'd try.  Good luck and let us know what happens!

toodles, margaret


--On Friday, June 02, 2006 10:04 AM -0400 Saint Phlip <phlip at 99main.com> 
wrote:

>
> Last night, I just made the worst spaghetti sauce I've ever made, and I'm
> looking for suggestions to improve it. The problem is, that I'm not
> allowed to use a lot of my usual ingredients, so it wound up pretty
> bland.
>
> My usual includes mushrooms, onions, garlic, tomatoes and tomato sauce,
> and various Italian herbs- Oregano, Bay Leaves, Thyme, salt, pepper, etc,
> and red wine. Meat is usually variable, either ground beef or sausage.
>
> Due to household dietary restrictions (and groceries available) I had
> Italian hot sausage for the meat (WAY too much fennel ion it, which I
> hate), but no mushrooms, onions, or garlic, because of allergies or other
> unpleasant physical reactions on the part of my diners. Most green herbs
> are OK.
>
> Guys, I'm not kidding you. This was even worse than the time that
> availability required me to use Spam (shudder) for the meat. Even Mrs
> Dash didn't help.
>
> Any suggestions?
>
>
> --
> Saint Phlip
>
> Don't like getting old? Beats the Hel out of the alternative.
>
> The purpose of life is not to arrive at the grave, a beautiful corpse,
> pretty and well-preserved, but to slide in sideways, thoroughly used up,
> totally worn out, proclaiming, "Wow! What a ride!"