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Old 06-05-2012, 03:39 AM   #21
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Hypnosis Changes Lives's Avatar
Join Date: May 2012
Location: Lockrose Qld Australia
Posts: 99
Originally Posted by kadesma
I never use ground meat in my red gravy. I use either stew meat or chuck roast, which at the end of cooking I take part or all of the meat and grind it up in my f/p I put this back into the gravy, I also add dried wild mushrooms that I've reconstituted straining the broth that the mushrooms give off to make my gravy a rich brown color we cook our gravy about 5-6 hours this can be done on a Sunday or weekend put into containers and frozen for future use. If you'd like my recipe I'd be glad to give it to you.
Yes please it sounds yummy

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ground beef, recipe, spaghetti, sauce

ISO Thick Spaghetti Sauce in a Jiffy? A good hearty pasta sauce can take hours to stew, the best ones take all day in my opinion. But what about when you get home from work and don't want to cook for an hour? Everyone tells me crockpots are phenomenal but I don't know ill use it enough. anywho, im looking for tips on making my quickly made spaghetti sauce thicker. I use about a pound of ground beef, 3 cloves garlic, half of a medium onion and green pepper finely chopped. Sometimes diced tomatoes but I have to be careful because if I don't strain them well my sauce becomes thinner. I let it simmer for at least 20 min, stirring often. what else can I do? I tried adding cornstatch (1-2 tap) but it didbt seem to make a difference. Maybe adding more veggies?? 3 stars 1 reviews
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