Finest Spaghetti Sauce Ever…


Cisco the Harwich Spirits Shoppe blogging cat here…

Enough wine and SSOS for a moment… (Speaking of SSOS, be sure to stop by and pick up a sack of scavenged stuff! Gotta stop by though…) Onward… We need eats!

Well, here it is — the world’s finest spaghetti sauce…

This one is truly a knockout — a super-simple winner. Ingredients:

  • A clean kitchen complete with a big ol’ porcelain pot
  • One 24oz jar of Bertolli Italian Sausage Garlic & Romano Sauce (made with 100% Bertolli Olive Oil)
  • 1.5 pounds of 85% lean ground beef (the stuff for hamburgers)
  • One 8oz can of Hunt’s Tomatoes Sauce
  • Eight or so scallions
  • A two-hand scoop of portobello mushrooms

Let’s make aroma…

  • Brown the ground beef in the pot at a low to moderate heat
  • While the meat is browning, thoroughly clean and then slice the scallions and ‘shrooms… Nothing fancy or fine…
  • When the ground beef is completely browned, drain off roughly 95% of the grease leaving only a smidge for flavor…
  • Dump all the other stuff into the pot with the meat and let simmer for 45 minutes or so… Stir occasionally… Don’t let it burn!
  • Finally, don’t season…

Word to the wise… Don’t mess with this recipe… If you make this melange as described above, IMHO, this is as close to perfection as you’re going to get. As a matter of fact, skip the pasta and go right to the Italian bread, butter, and red wine. Then take a nap… you’ll need it…

Stuffed by the racks…

Two cats blogging…

Wine Glossaries

* Nat Decants: A thorough glossary from Natalie MacLean, noted wine writer, speaker, and judge.
* “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.

Beer Glossaries

* ratebeer: Now that’s a straightforward name!
* beer-pages: Roger Protz and Tom Cannavan say that “it’s all about beer”.
* A fine collection of Beer dictionaries.


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