tasty
having access to an herb garden this week helped make what i think is my best batch of spaghetti sauce ever last night. mmmmmmm. big ol’ basil plant. was ripping handfuls off of it, along with plenty of italian parsley. had to use dried oregano, but i love that anyway.
got a thick layer of olive oil warming slowly in a huge pot, then grated way too many bulbs of garlic (the perfect amount) into it with one of those nifty wood shop style files people use for cheese and stuff now. no onions, but it didn’t matter.
fresh ground black pepper, crushed red pepper, red tabasco, crushed tomatoes, tomato sauce (don’t normally use, but it was sitting around), ground beef…
i’ve made sauce many different ways, and usually put different stuff in it each time. this was a damned good batch despite not starting with fresh tomatoes. too bad you can’t have any. bwahahahahahaha! you can probably buy sierra nevada pale ale, so you’re halfway there. don’t feel so bad.
after eating the sauce with pasta, i enjoyed a bowl or two by itself, savoring slowly with a big spoon. think i’ll repeat tonight. yummmmm!
(i confess that i ate it for breakfast this morning too.)