Spaghetti Sauce!

This is the part two of our spaghetti squash series.

You didn’t think we were going to leave the tasty squash all naked in the bowl did you?  As noted in the video, this is a slight variation from the cook book recipe.  We had some shitake mushrooms in the fridge and so I figured ‘what the heck’.  That is perhaps one of the most fun things about cooking for us.  It can be an entirely new adventure every time you fire up the oven.  The flavor, texture and aroma of a dish can be completely altered with the addition/subtraction of one ingredient.  This can make for days in the kitchen of sheer bewilderment…don’t fret.  Relax and try that new ingredient.  If you don’t like it, make a note so that you don’t go down that path again.



2 Pounds Ground meat (I used venison & beef for this)

2 tbs. Fresh Basil chopped

1 tbs. EVOO

2 tsp. Black Pepper

3 cloves Garlic minced

4 cups Onion chopped

2 cups Shitake Mushrooms sliced

1 cup Green Pepper chopped

1 quart Whole Tomatoes

1 quart Crushed Tomatoes

1 6oz. can Tomato Paste

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