We're having a potluck lunch at work on Monday. Weeks ago my co-worker, Sherry, committed to bringing a pot of her "famous" spaghetti sauce. (We have a full kitchen at work and can easily cook a pot of pasta.)
Yesterday afternoon, Sherry told me that she had to go out of town right after work and wouldn't be returning until Sunday evening, asking if I would make "her" spaghetti sauce for her as everyone was expecting it. She would reimburse me for the ingredients. Her sauce is apparently a favorite around the office, although I've never tasted it. I agreed (she's a really nice lady), and just before leaving she brought me the recipe. I pocketed the folded recipe without reading it, then stopped at the supermarket for ingredients on the way home.
At the store I took my first look at her recipe. Wow! Based on Ragu, and filled with powdered and dried spices. Well, it was just for a potluck and I did agree to make it. I picked up everything I didn't have and headed home.
Tonight I made the sauce exactly the way the directions specified, and simmered it slowly for nearly three hours. Hey, it's what she expected.
Amazing! I think it's really tasty. Not the sort I'd ordinarily make, but I might just make it again for myself. Reminds me of a sauce I used to get at a long ago Italian restaurant in NE Ohio.
Me? I'm bringing cannoli which I'll make tomorrow night.
If you're brave enough, give the sauce a try...
My coworker made me do it! long 7489On Sun 02 Oct 2005 07:15:10a, Kat wrote in rec.food.cooking: Thanks, Kat... I buttume you are living somewhere around the Cleveland area. Are you an East...
* Exported from MasterCook *
Sherry Biondi's Spaghetti Sauce
Recipe By : Serving Size : 0 Preparation Time :0:00 Categories :
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1-2 Pounds Ground Sirloin 1 Teaspoon Granulated Garlic 1 Tablespoon Granulated Onion 1 Teaspoon Salt 1-2 Teaspoon Pepper 1 Tablespoon Granulated Sugar 1 Teaspoon Rubbed Sage 1 Teaspoon Oregano 3 Teaspoons Basil 1 Teaspoon Rosemary -- ground in spice mill 1 Scant Teaspoon Fennel Seed -- ground in spice mill 1 Each Bay Leaf -- ground in spice mill 1 Each Ragu Traditional Pasta Sauce -- 4 lb. 2oz. jar 1 1-2 Cups Beef Broth -- or water
Chuckle of the Day 7492Andy Dear Andy, I truly think that you mean well when you offer me the "honor" of choosing the CotD for tomorrow, but I will respectfully decline...
Brown meat breaking it up into fine pieces. Cook until all excess moisture has boiled away. Drain, if overly fat.
Add garlic, onion, salt, pepper, sugar, and herbs to meat and mix thoroughly.
Add pasta sauce and broth or water to meat, mixing thoroughly. Heat over low heat until it is simmering. Reduce heat to low to maintain a low simmer. Cover partially and simmer for at least 2 hours or longer, stirring occasionally. Cool, then refrigerate overnight. Reheat to simmering before serving.
-- Wayne Boatwright *À*
