[Sca-cooks] Gawdawful spaghetti sauce- OOP
Elaine Koogler
ekoogler1 at comcast.net
Fri Jun 2 10:19:48 PDT 2006
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
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