Directions: |
Directions:Skip meat if vegetarian version is desired.
Add other vegetables to boost vegetarian version if desired (green/yellow/red peppers, shredded carrots, etc.)
Brown ground beef with some of the garlic, salt, pepper and seasoned salt. When the meat is mostly browned add a splash of Worcestershire and wine as it finishes up. Remove the beef from the pan and begin cooking the sausage.
In a separate very large sauce pot, dump in some olive oil, enough to cover the bottom of the pot well (and then some) and heat. When heated take thick slice of white or yellow onion, cut it in half and throw it in to sauté slowly until completely soft. The idea is to flavor the olive oil. Remove the onion and discard when done....or leave it in if you want. Add the garlic and let it sauté for a minute or so. Try not to let it toast. Add the jarred marinara and diced tomatoes. Add more garlic, a bunch of wine; at least 4-8 oz. Start dumping and sprinkling in the rest of the ingredients, along with some of the ingredients already used (e.g. Worcestershire, garlic), one at a time. Have a lot of tabletop teaspoons handy because you'll want to taste as you go so as not to under or over utilize any of the ingredients. Once you have the sauce to your liking, dump in all of the meat, the sliced mushrooms and any other vegetables you want. I usually just use mushrooms although shredded carrots sautéed until soft are also good. Simmer sauce as long as possible to end up with a thick, rich, flavorful product. |
Personal
Notes: |
Personal
Notes: I gave this sauce it's name because there is absolutely nothing I really measure which makes it really easy. I hate to cook and if I have to follow a difficult recipe, it just isn't going to happen. If all I have to do is dump some stuff in a pan, everyone stands a better chance of eating! LOL!
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