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Old 08-16-2016, 10:53 PM   #11
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Originally Posted by rodentraiser View Post
I've been using the Classico brand of spaghetti sauce. I found I like them the best. If I could get a tomato sauce to taste like that, I'd make my own. At one time they had a spicy version that was delicious, and of course, now I can't find it anywhere.
I like Classico, too. Add some red pepper flakes to make it spicy.
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Old 08-17-2016, 08:36 AM   #12
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Oh, and here I've been draining my hamburger (twice!) and then wiping the pan out before I throw everything back in!

I wonder if I'd need to drain the hamburger if I got the 93/7 kind. As it is, I like to get 85/15.

I've been using the Classico brand of spaghetti sauce. I found I like them the best. If I could get a tomato sauce to taste like that, I'd make my own. At one time they had a spicy version that was delicious, and of course, now I can't find it anywhere.

Even though the sauce is supposed to be tomato and basil or whatever, I always throw some garlic, chopped onion, parsely flakes, extra basil, and sometimes Italian seasonings into it.
93% is good for most casseroles and dishes that require you to crumble it, and does not require draining unless a table spoon or so of fat per pound is a problem for you.

I find that for hamburgers it's actually too dry and requires added ingredients to create moisture. When I'm frying indoors, I actually have cook the burgers in some oil to get the proper crust texture. I usually use 83% or 87% for hamburgers.
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Old 08-17-2016, 08:49 AM   #13
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Originally Posted by Kaneohegirlinaz View Post
For me, I use Trader Joe's Organic Marinara

Attachment 25192

No augmentation needed
If you want a meat sauce, it looks like meat is needed
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Old 08-17-2016, 07:39 PM   #14
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And now......Broccoli! Tada!

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Originally Posted by GotGarlic View Post
I like Classico, too. Add some red pepper flakes to make it spicy.
I forgot - I also throw in some cayenne. I always seem to shake too much in, though. Maybe I should try peppers next time. I might be able to portion them out better than cayenne. I always think I'm shaking salt and get carried away.

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Originally Posted by RPCookin View Post
93% is good for most casseroles and dishes that require you to crumble it, and does not require draining unless a table spoon or so of fat per pound is a problem for you.

I find that for hamburgers it's actually too dry and requires added ingredients to create moisture. When I'm frying indoors, I actually have cook the burgers in some oil to get the proper crust texture. I usually use 83% or 87% for hamburgers.
I think I'll stick with the 85/15 then. Sometimes I can get it in a 10 lb chub for 40¢ off the regular price.
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Old 05-05-2017, 04:29 AM   #15
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Definitely a winner. Thanks for posting.

I have also subbed Zucchini when broccoli is unavailable locally.

Note: Merits excellence to wipe out the skillet from the ground beef and drain off that grease ..
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Old 05-06-2017, 10:19 AM   #16
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Now that there are just two of us, I too use a jarred sauce. And I heat it in the same pan that I saute the meat in. I want to get all the flavor I can get. I will sometimes add red or yellow sautéed and diced peppers along with onions, or if I buy a simple Marinara Sauce, I will add clams and other seafood. It may be a jarred sauce, but you can make it your "OWN" with just a few additions. And I don't dispose of the grease. It has a ton of meat flavor. Use it to saute your additions if they are veggies.
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Old 05-06-2017, 11:32 AM   #17
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The only problem I have with store purchased pasta sauces, is that they can be too sweet.

For great mushroom flavor in pasta dishes, simmer a pound of raw mushrooms in the water that will be used to cook the pasta in. Remove the mushrooms with a slotted spoon and add to the sauce. Add salt to the mushroom broth and cook your pasta. Ideally, most of the water will be absorbed by the pasta, as with lasagna. The noodles will have absorbed the mushroom flavor. Pour the remaining liquid into the sauce.

Yes, I love mushrooms.

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Old 05-06-2017, 11:51 AM   #18
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I opened a jar of store bought spaghetti sauce once. An hour later I got a call from the groundskeeper at St. Joseph cemetery complaining that my Sicilian grandmother tore up the ground over her grave from rolling over several times and my mother kicked open the door of her crypt.
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