Meat Sauce
I started a meat sauce yesterday (it'll be done in time for dinner tonight). It costs ~15 dollars to make it and it'll provide enough sauce for a minimum of ten meals. Here it is:
Meat Sauce
4-5 pound chub ground beef
1 10-can tomato sauce
2 8-ounce cans mushrooms
1 28-ounce can whole peeled tomatoes, crushed by hand
3 4.5-ounce cans chopped olives
2 tablespoons lemon pepper
1 teaspoon paprika
salt and pepper to taste
2 tablespoons each: onion powder, garlic powder
1 tablespoon seasoned salt
2 bay leaves
.5 teaspoon truffle powder (optional)
pinch galangal powder (optional)
1 teaspoon poppy seeds
1 tablespoon dried each: oregano, chive, thyme, basil, marjoram, fennel seed, crushed red pepper flakes, sage, rosemary
4 bulbs roasted garlic (roasted in olive oil)
3 leeks, chopped (greens and whites)
salt and pepper to taste
1 tablespoon olive oil
.5 teaspoon each: lavender, dill
Fry the meat and drain. Add to a large crock pot with all spices and canned goods. In the same pan you fried the meat in, add olive oil, lavender and dill. Allow to infuse for 15 or so minutes over low heat, then add leeks (if these are unavailable, use regular onions). Sweat until bright, then add to crock pot.
Cook on high heat, stirring occasionally, until you go to bed, then turn the heat down to low. Allow to cook at least the next day.
This recipe is intended to be a "pantry" recipe, but feel free to add fresh mushrooms or whatever else to it.
Meat Sauce
4-5 pound chub ground beef
1 10-can tomato sauce
2 8-ounce cans mushrooms
1 28-ounce can whole peeled tomatoes, crushed by hand
3 4.5-ounce cans chopped olives
2 tablespoons lemon pepper
1 teaspoon paprika
salt and pepper to taste
2 tablespoons each: onion powder, garlic powder
1 tablespoon seasoned salt
2 bay leaves
.5 teaspoon truffle powder (optional)
pinch galangal powder (optional)
1 teaspoon poppy seeds
1 tablespoon dried each: oregano, chive, thyme, basil, marjoram, fennel seed, crushed red pepper flakes, sage, rosemary
4 bulbs roasted garlic (roasted in olive oil)
3 leeks, chopped (greens and whites)
salt and pepper to taste
1 tablespoon olive oil
.5 teaspoon each: lavender, dill
Fry the meat and drain. Add to a large crock pot with all spices and canned goods. In the same pan you fried the meat in, add olive oil, lavender and dill. Allow to infuse for 15 or so minutes over low heat, then add leeks (if these are unavailable, use regular onions). Sweat until bright, then add to crock pot.
Cook on high heat, stirring occasionally, until you go to bed, then turn the heat down to low. Allow to cook at least the next day.
This recipe is intended to be a "pantry" recipe, but feel free to add fresh mushrooms or whatever else to it.
Wow, you really meant it when you wrote a "large crock pot" didn't you? It's filled right to the brim right now.
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