[Sca-cooks] Gawdawful spaghetti sauce- OOP

[Saint Phlip]

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!"
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