[Sca-cooks] Gawdawful spaghetti sauce- OOP

[Elaine Koogler]

Saint Phlip 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?
>  

To cut down on the fennel taste in the sausage, I usually combine half 
hamburger and half sausage....works really well.  For veggies, try 
adding celery and maybe green pepper.  But Spaghetti sauce without 
garlic....whew!  I also have been known to add sage and basil...along 
with a bit of red wine.  Can you use red pepper (cayenne) or tabasco?

Kiri