@whatthefuck has suggested I swap cooking tips with PWH. I'll post my spaghetti sauce recipe in the post text
(www.upgoat.net)https://www.upgoat.net/viewpost?postid=67c7870b5f0e6&commentid=67c8dc9c5975dI make a spaghetti sauce that a lot of people enjoy. There's no real recipe, I kinda go by taste and what looks good and modify as I go..
I'll outline the process
The prep work begins with mincing garlic and dicing onions. Usually 6-8 cloves and one onion. I prefer sweet onion. I'll also mince fresh oregano and basil to have ready.
After the prep work, I brown the sliced raw Italian sausage until the slices are seared but only about half cooked (they'll finish cooking in the sauce.) I then do the same with 1lb of grass fed ground beef. These are both set aside.
In the same pan, I will first add the onions and cook until translucent. Then the garlic to get a bit of a roast on them. After these are cooked, I add whole organic san marizano tomatoes. I like a bit of chunkiness to the sauce . As these simmer they'll soften and you can crush to your liking with a wooden spoon. After the tomatoes, I'll add the meat and herbs. Heat will be on medium high until it just starts to boil, then reduce and simmer for at least 1 hour. Add salt and pepper to taste.
This is not a bolognese sauce, so you'll need to add a bit of sugar to cut the acidity of the tomatoes. I start with a teaspoon and go from there.
The sauce will have some spice from the garlic and tomato, some earthiness from the herbs, and a rich meat flavor. Red chile flakes, honey, or whatever else can be added. I usually will add chiles if making for my house but the above recipie works for even the pickiest of guests
