- two pounds of ground beef
- two big cans of ‘shrooms
- minced garlic
- big honkin’ can of Hunt’s traditional spaghetti sauce
- Tony Chacheire’s seasoning
Alrighty then… Now set aside the bare mins and get ready for seasoning!… Here we go!
- more garlic
- tomato sauce
- chrushed oregano
- dash of taco sauce
Are we done yet? Nope, but surprisingly close. Just brown the ground beef and drain. Next, add in the basics followed by the seasonings as appropriate and when appropriate. (If you don’t know how to add those seasonings, you’re hopeless, and probably a huge disappointment in bed even when you’re alone.) Finally, let simmer (not burn!) on low heat until you get bored.
So what to do with this mess? First, freeze all but two or three servings. (Don’t worry about future freezer burn… Sealed, this concoction has nothing to fear from the freezer, but the “cool’erator” has plenty to fret from your creation…) Beyond that, this “Goop Melange” makes for superb tacos, a compelling “Sloppy Joe” (beach towel not included), or even spaghetti sauce.
Still cooking by those racks!
Two cats blogging…
* Nat Decants: A thorough glossary from Natalie MacLean, noted wine writer, speaker, and judge.
* eRobertParker.com: “The Independent Consumer’s Guide to Fine Wines”
* GLOSSARY of Wine-Tasting Terminology (Version 1.4 – Jan. 1995): A thorough collection of definitions from Anthony Hawkins.