OK, it's not necessarily smoked, but maybe a fatty for the meat... And I figger even us die-hards gotta have something for a side other than the Wicked Baked on occasion
A tradtional pasta sauce I posted on another site. Notice my sig contains the proud proclamation of my Knighthood here...hehehe
**********************************
Grandma's Sauce
2 qts. whole canned tomatoes
Or same of canned sauce, iffin' ya don't wanna strain the stuff
1/4 lb. ground pork
1/4 lb. ground beef
1 med. size onion, quartered an' sliced med thin
2 sprigs fresh basil
1 tsp cracked black pepper
1/4 cup black olives, sliced
2 big cloves garlic, sliced
Shot of EVOO <heh..I like that acronym... she's cute too!>
1/2 cup red wine
3 anchovy fillets...in O.O., best kind.
Brown beef and pork, drain, set aside
Same pan.. EVOO, onion.. saute till translucent, add garlic and anchovies
saute another min or so, pour into sauce pot.
Add everything else, <if ya got a pork and/or beef bone, toss it in for an hour> simmer till correct consistency or As You Like It
<Credit to Shakespeare>
PLEASE don't kill the noodle, Al dente' or something like that.
--------------------
Pet peeve: dull knives
Member #110 Knight of the Order Of The Thin Blue Smoke
A tradtional pasta sauce I posted on another site. Notice my sig contains the proud proclamation of my Knighthood here...hehehe
**********************************
Grandma's Sauce
2 qts. whole canned tomatoes
Or same of canned sauce, iffin' ya don't wanna strain the stuff
1/4 lb. ground pork
1/4 lb. ground beef
1 med. size onion, quartered an' sliced med thin
2 sprigs fresh basil
1 tsp cracked black pepper
1/4 cup black olives, sliced
2 big cloves garlic, sliced
Shot of EVOO <heh..I like that acronym... she's cute too!>
1/2 cup red wine
3 anchovy fillets...in O.O., best kind.
Brown beef and pork, drain, set aside
Same pan.. EVOO, onion.. saute till translucent, add garlic and anchovies
saute another min or so, pour into sauce pot.
Add everything else, <if ya got a pork and/or beef bone, toss it in for an hour> simmer till correct consistency or As You Like It
<Credit to Shakespeare>
PLEASE don't kill the noodle, Al dente' or something like that.
--------------------
Pet peeve: dull knives
Member #110 Knight of the Order Of The Thin Blue Smoke
