Food #2

Ok, so I see the things that are wanted here on the blog, and since I am the only one to post anymore... anywhere, (except the Millers, Huntingtons and Langs, keep it up guys, and this is a call to repentance for the rest of you...) I will provide. Here is the much anticipated and longed after spaghetti sauce recipe mingled with pictures from various things.

Now keep in mind, this is done off the seat of the pants. This is a guide much more than a recipe, so go ahead and ask for clarification or just stop by and see how it is done. OOOoooooo, maybe I will make a movie of us making it tonight. That would be fun. Look forward to that in combination with what I will write.

Wow, as Bree and I talk about this we are finding out how different we cook this action. This is good, cause I think once you get the right ingredients, you can't really screw it up. so we will proceed here with how I cook it, then we will film Bree cooking hers tonight and you can decide what you like. And just to be sure, will mail you results and you can judge. Just kidding, you have to come here to get our food. Moving on.

Start with the burger. I am of the persuasion that the meat should carry most of the flavor of the sauce. Therefore the majority of the seasonings are going in here, and don't be scared cause there is nothing worse than a bland hunk of meat in a bite of food.

About 3/4 or 1 lb. of meat goes into a usual batch of sauce for us, and this will make a bunch for leftovers. I add about 1 tablespoon of each of the following spices right in the meat:

Basil
Parsley
Oregano
Marjoram
Dried onions (maybe a bit more of these, but not much.)
I also add a very small amount of Thyme like 4 or five little pieces of the stuff (it is way potent) and about the same of Fennel. I pour on the garlic salt at this point too. Lots of it. Probably about 2 teaspoons which doesn't seem like too much, but put on more than you think would be necessary. Garlic is the distinguishing flavor between good and great.
I also splash a little olive oil down, and do not drain the meat. This is about flavor here people, not the absolute healthiness of the meal. I cook it until the meat is done.

I then pour in about 5 little cans of tomato sauce (western family cause it's cheap), and one can of the petite diced tomatoes for chunk factor. I drain the can of diced. To this I add about 7 cut up mushrooms and all the above spices again minus the Thyme and Fennel until there are a lot of green flecks floating in the red sea. You can add a whole ton of the basil without going wrong too. I add about 1/4 cup of red wine vinegar too. This is another seasoning that makes a huge difference and even if you hate vinegar and mushrooms and garlic, you HAVE GOT to add them, pick around the mushrooms if you want, but they are more than essential. (Unless you have some kind of allergy... I don't want death.). Let this simmer for as long as you can. The longer the better, but it is good even without any time really.

So I think that is it. If I think of anything different I will make mention of it in the movie. So watch it. As if I have to insist on that... I know you all love 'em.

And Jon and Amy fell asleep on our couch the other night. We had to wake them this way. Comedic G-O-L-D.